Palak Patta Chaat Recipe
Palak Patta Chaat is an Indian snack recipe in which spinach leaves are coated in a gram flour batter and fried until crispy. They are then topped with chutneys and spices. Use my easy recipe to make it.
If you like this chaat recipe, you can also try: Tater Tots Chaat, Dahi Puri, Sweet Corn Chaat, Bhel Puri Chaat, Samosa Chaat, and Papdi Chaat.
A Quick Look At This Palak Patta Chaat Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 4
Cuisine: North Indian / Street Food
Course: Snack / Appetizer
Diet: Vegetarian
Skill Level: Beginner
Equipment: Mixing Bowl, Whisk, Frying Pan, Slotted Spoon, Serving Plates
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Why You’ll Love This Family Favorite Recipe!
- A perfect mix of crispy, tangy, sweet, and spicy — classic chaat in every bite.
- Light, airy spinach fritters that stay crisp even after adding chutneys and yogurt.
- Quick and easy — ready in just 30 minutes.
- Uses simple pantry ingredients and is great for parties or festive menus.
- Unique Value: My recipe uses a thin, tempura-style besan batter that keeps the spinach leaves ultra-light and crispy — not thick or cakey.
Table of Contents
It’s been raining in Bangalore for the last few days, and this weather calls for something fried, spicy, and tangy. Chaat recipes fit this bill perfectly. Yesterday, I made this crispy Palak Patta Chaat, and it was so good to enjoy it with my family on the balcony with the rain music in the background.
Now, making perfectly crispy spinach leaves is very easy, but only if you follow the measurements perfectly. If the measurements are off, you could end up with oil-soaked, limp fried spinach. So, use my perfect recipe, standard cups, and spoon measures to measure the ingredients and make the best palak chaat ever.
About Palak Patta Chaat
Palak means “spinach,” and patta means “leaves.” Palak Patta Chaat is a popular Indian chaat in which spinach leaves are coated with a spiced gram flour batter, fried until crispy, and then topped with yogurt and chutneys.
I also have a Palak Pakora recipe on the blog. It is also made by coating the spinach leaves with a besan batter. Still, the ingredients and measurements for Palak Pakora and fried spinach for Palak Patta Chaat are slightly different. Although you can use them interchangeably, I recommend following the method mentioned in this post to make fried spinach for the chaat.
This gluten-free snack is very easy to make. It comes together in just 20 minutes using simple pantry ingredients.
Serve it with Ginger Chai on a cold winter or monsoon day or at evening tea parties.
This palak patta chaat recipe can be doubled or tripled easily. Just make sure to fry the spinach leaves in batches.
Ingredients
Spinach Leaves – Use fresh, crisp, medium-sized spinach leaves. Avoid wilted or black-marked ones. You can also use baby spinach. Frozen spinach will not work in this recipe.
To Make The Batter, you will need gram flour (besan, chickpea flour), cornstarch (cornflour), carom seeds (ajwain), salt, and baking soda.
Oil – To deep fry the spinach leaves, use any neutral-flavoured oil with a high smoking point. You can use rice bran oil, sunflower oil, or canola oil.
Yogurt (Dahi, Curd) is mixed with salt and sugar. Adding sugar gives it a slightly sweet taste, balancing the chutneys’ flavors in the chaat.
Chutneys – This delicious chaat uses two chutneys: sweet tamarind chutney and green chutney. You can adjust the quantity according to your taste. I like to make my own chutneys, but to save time, you can buy ready-made ones.
The chutneys should be pourable. If they are thick, then mix them with some water.
Others – You will also need red chilli powder, roasted cumin powder, chaat masala, salt, and fine sev.
You can also top the chaat with some pomegranate seeds for a nice pop of color.
How To Make Palak Chaat
Fry The Spinach
Step 1: Rinse 15-20 spinach leaves with water, then wipe each leaf with a kitchen towel. Make sure the leaves are dry.
Step 2: Mix the following ingredients in a bowl using a wire whisk.
- ¾ cup chickpea flour
- ¼ cup cornstarch (cornflour)
- ¼ teaspoon ajwain
- 1 teaspoon salt
- 1 small pinch of baking soda
Step 3: Add water little by little, whisking to make a smooth, flowing batter.
The batter’s consistency should be thin enough to coat the back of a spoon.
Step 4: Heat 2-3 cups of oil in a pan over medium-high heat to fry the pakora.
Step 5: Once the oil is hot, reduce the heat to medium-low.
Step 6: Dip each spinach leaf in the batter and drop it in the hot oil.
Deep fry until golden brown on both sides. Use a tong or a perforated ladle to flip the pakora.
Fry 3-4 leaves at a time. Do not overcrowd the pan; otherwise, the pakoras will not be crispy.
Step 7: Drain on a tissue-lined plate to soak up the excess oil.
Fry all the pakora in the same manner.
Top The Chaat
Step 8: Whisk 1 cup plain yogurt with 2 teaspoon sugar and ½ teaspoon salt. Add a little water to make the yogurt pourable.
Step 9: Arrange 3-4 fritters on a serving plate.
Step 10: Top them with 3-4 tablespoon of yogurt.
Step 11: Top with 2 teaspoon green chutney and 2 teaspoon tamarind chutney.
Step 12: Finally, sprinkle some red chili powder, roasted powder, chaat masala powder, and salt. Garnish with fine sev and serve immediately.
Palak Patta Chaat FAQs
You can top the chaat with chopped onions, pomegranate kernels, and chopped cilantro.
The fried spinach will stay good for 1 hour, no more. After that, they will become soggy, and the chaat will not taste good.
You can whisk the yogurt with sugar and refrigerate it for up to a day.
Green chutney can be made 2-3 days in advance, while sweet chutney can be kept well in the refrigerator for up to a month.
Never assemble the chaat in advance, as it will become soggy in just 5 minutes. Assemble it just before serving.
Pro Tips By Neha
Follow the measurements correctly. Use standard cups and spoon measures to measure the ingredients.
Wipe the spinach leaves well before coating them with the batter. If they have oil on them, the batter will thin out and the paoras wil not turn crispy.
The batter should be perfectly consistent. It should be just thin enough to coat the back of a spoon.
Fry the leaves in batches. Do not overload the pan when frying.
Yogurt and chutneys to top the pakoras should be pourable. If they are thick, then thin them down with some water.
Other Spinach Recipes We Recommend
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Palak Patta Chaat Recipe
Ingredients
To Fry The Spinach
- 15-20 spinach leaves (palak patta)
- ¾ cup chickpea flour (besan, gram flour)
- ¼ teaspoon carom seeds (ajwain)
- 1 teaspoon salt
- 1 small pinch baking soda
- 2-3 cups oil (for frying)
To Top The Chaat
- 1 cup plain yogurt (dahi, curd)
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ cup green chutney
- ½ cup tamarind chutney
- red chili powder (as required)
- roasted cumin powder (as required)
- chaat masala powder (as required)
- salt (as required)
- fine sev (as required)
Instructions
Fry The Spinach
- Rinse the spinach leaves with water and wipe each leaf with a kitchen cloth. Make sure the leaves have no moisture on them.
- Mix besan, cornflour, ajwain, salt, and baking soda in a bowl using a wire whisk.
- Add water little by little and make a flowing batter.
- The batter's consistency should be thin enough to coat the back of a spoon.
- Heat oil to fry the pakora in a pan over medium-high heat.
- Once the oil is hot, reduce the heat to medium-low.
- Dip each spinach leaf in the batter and drop them in the hot oil.
- Deep fry until golden brown on both sides. Use a tong or a perforated ladle to flip the pakora.
- Fry 3-4 leaves in one batch. Do not overcrowd the pan; otherwise, the pakoras will not be crispy.
- Drain on a tissue-lined plate.
- Fry all the pakora in the same manner.
Top The Chaat
- Whisk yogurt with sugar and salt. Add a little water to make the yogurt pourable.
- Arrange 3-4 fritters on a serving plate.
- Top them with 3-4 tablespoon of yogurt.
- Top with 2 teaspoon green chutney and 2 teaspoon tamarind chutney.
- Finally, sprinkle some red chili powder, roasted powder, chaat masala, and salt. Garnish with fine sev and serve immediately.
This chaat is a super hit with my family. Do try it!