Saturday, 14 March 2015

Palak Patte ki Chat

Popular street food with fried spinach leaves. Palak Patha Chaat is made with deep fried palak leaves drizzled with hung curd, green chutney, saunth chutney and then topped with sev and pomegranate seeds.


  • 20 Deep fried Palak Leaves ( recipe available here )
  • 2 Tablespoon beaten curd
  •  4 Teaspoon Green Chutney
  • 4 Teaspoon meethi Saunth Chutney
  • 1 Teaspoon Chaat masala
  • 2 Tablespoons nylon sev
  • 1 Tablespoon pomegranate seeds

For the Green Chutney

  • 1/4 Cup tightly packed cilantro leaves / coriander leaves
  • 10 fresh mint leaves
  • 2 Green Chilli
  • Juice of 1/2 Lemon
  • Salt to taste

For the Meethi Saunth Chutney

  • 1/4 Cup Tamarind soaked in 1/2 cup warm water for 10 minutes and the extract pulp
  • 1/2 Teaspoon vegetable oil
  • 1/4 Teaspoon Cumin Seeds
  • 1/4 Teaspoon ginger powder
  • 1/4 Teaspoon red chilli powder
  • a big pinch of Hing / asafoetida
  • 3 Tablespoon Jaggery / gur
  • 1/2 Teaspoon black salt


1. Prepare the Green Chutney : In a food processor / mixie add coriander leaves, mint leaves, green chilli and grind it to fine paste without adding water. Add more chillies according to your taste. Transfer the chutney to a bowl and add salt and sprinkle lemon juice. Give it a nice stir. Cover the chutney with a lid / plastic wrap and refrigerate until further use

2. Prepare the Saunth Chutney : In a pan, heat 1/2 teaspoon oil vegetable oil. When the oil is hot, add cumin seeds. When they splutter, add ginger powder, red chilli powder, hing and immediately add tamarind pulp. Season with rock salt. Bring the mixture to boil. Then simmer for 3 minutes until the mixture thickens. Then add jaggery / gur and mix. Cook the mixture on low flame for 5 minutes until the chutney thickens. Cool the chutney completely and store in airtight container. We are going to use only 4 teaspoons of this chutney. Remaining chutney you can refrigerate and use in other chaat.

3. Deep fry palak leaves (follow recipe from here ) and arrange on a serving platter

4. Drizzle curd over the palak pakoras

5. Drizzle green chutney  followed by saunth chutney

6. Sprinkle chaat masala

7. Sprinkle nylon sev all over

8. Finally sprinkle pomegranate seeds

9. Once you prepared this chaat, this should be served immediately. Otherwise the crispy palak leaves will turn soggy because of the chutneys we drizzled


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