Palak Chaat Or Spinach Chaat

By on June 24, 2013

palak chaat or spinach chaat

there are many ways to include spinach in your meals and here is one chatpata way….. that of palak chaat.

my mom had shared this palak chaat recipe with me on the phone. she had seen this recipe on some tv channel and shared the method.

the only flipside in this chaat recipe is that spinach pakora/fritters are fried. each spinach leaf is coated with besan/gram flour batter and fried. but that is what makes this dish crisp & delicious. the fried palak pakoras become crisp and crunchy when each individual leaf is fried unlike the palak pakora recipe which i had posted earlier.


on top of these palak pakoras, you add your favorite chutneys, sev and finely chopped onions. instead of papdi/flat crisp pooris we use palak pakora as a base, topped with the chaat tidbits and spice powders. this palak chaat can be served as a snack or a starter dish.

you will need both green chutney and sweet chaat chutney for this chaat. so make them a day before and keep in the fridge. i have also added a vegan yogurt in this chaat. i added peanut yogurt which gave a very peanuty flavor in this chaat. you can use any yogurt – milk yogurt or even cashew yogurt.


along with a few veggies, palak or spinach is one more veggie which most people don’t like, especially kids. we all know that spinach is very very good for health. spinach is a rich source of most vitamins like A, C, E, K, B2 and most essential minerals like iron, calcium, potassium, zinc etc. it is rich in antioxidants too.

usually kids don’t like to eat palak and they are also not interested in knowing how good the palak or spinach is for their health. the only thing that matters to them is how tasty the food is to them. this chaat is especially good for kids as the palak is disguised in a way.


the homemade green chutney, tamarind-dates chutney & curd also contribute not only in taste but also nutrient wise. i am sure that this delicious palak chaat will make them reconsider their attitude towards palak and have it on their favorite menu.


palak chaat recipe details below:
palak chaat or spinach chaat

Prep time
15 mins
Cook time
15 mins
Total time
30 mins

palak chaat or spinach chaat – crisp fried palak pakora topped with spicy green chutney, tangy and sweet tamarind dates chutney and onions, sev and spice mixes.

Recipe type: snacks
Cuisine: Pakistani / indian
Serves: 2-3

  • for the palak pakora/fritters
  • 12-15 medium sized palak leaves
  • ½ cup besan/gram flour
  • 1 tbsp rice flour (optional)
  • a pinch of turmeric powder
  • a pinch of asafoetida/powdered hing
  • a pinch of red chili powder
  • a generous pinch of saunf powder/fennel powder
  • ¼ tsp ajwain
  • salt as required
  • water as required
  • oil for shallow frying the pakoras
  • for the chaat:
  • 1 small onion, finely chopped
  • ½ a small bowl of milk yogurt or any vegan yogurt ( i added peanut yogurt)
  • ½ a small bowl of green chutney
  • ½ a small bowl of sweet chutney
  • sev – fried gram flour vermicelli
  • some crushed papdis or pooris
  • ¼ cup pomegranate arils (optional)
  • chaat masala as required
  • roasted cumin powder as required
  • red chili powder as required
  • black salt as required
  • 1 or 2 tsp lemon juice (optional)


  1. preparing the palak pakora:
  2. remove only the leaves from the palak bunch.
  3. rinse them well in water.
  4. wipe them dry with a kitchen towel.
  5. in a bowl mix all the dry ingredients – besan, turmeric powder, asafoetida, red chili powder, fennel powder, carom seeds and salt.
  6. add water and make a thick flowing batter.
  7. heat oil for shallow frying in a kadai or pan.
  8. dip each spinach leaf in the batter and place them in the hot oil.
  9. fry them in batches till golden and crisp.
  10. drain on kitchen tissues.
  11. preparing palak chaat:
  12. on a serving plate/plates, place the fried palak pakoras.
  13. top with the green chutney and sweet chutney as required.
  14. sprinkle some chopped onions.
  15. pour 2-3 tbsp of yogurt or as required.
  16. sprinkle with chaat masala, cumin powder, red chili powder, salt as required.
  17. top with some sev and crushed papdis/flat crisp puris.
  18. lastly garnish with some chopped coriander leaves and pomegranate.
  19. serve immediately.


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