Chaats Series: Palak Chaat Recipe (Spinach Fritters)

Palak chaat is a popular starter served across buffet restaurants. I come across this starter almost every other day. Since I found spinach fresh and very tender in my local market I planned to prepare this recipe for my blog.

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Ingredients:
2 Bunches Spinach
1 Cup Maida (All Purpose Flour)
1/2 Cup Corn Flour
1 Medium Onion
1 Medium Tomato
1/4 Cup Sev (om podi)
1/2 Cup Whipped Yogurt
Tamarind Chutney
Red Chilly Chutney
1 Whole Pomegranate Seeds
2 Tbsp Chaat Masala
1 Tbsp Paprika
Salt as per taste
Oil for frying.

Prep Up:
Always prep ahead of time to prepare chaats some products can be stored upto weeks like tamarind chutney and red chilly chutney. Prepare both the chutneys and reserve. Please click here to follow red chilly chutney recipe and click here to follow tamarind chutney recipe.

If you are lucky to find spinach cleaned and washed in the super market use it if not separate only the leaves from the stem and wash thrice pat dry and reserve.

Peel, wash and chop the onion and tomato as fine as possible and reserve. 

Whip the yogurt till smooth consistency reserve.

Method:
In a mixing bowl combine maida, corn flour and salt mix well add little water at a time whisk and prepare a batter.

Heat oil in a wok on low to medium flame allow to reach smoking temperature.

Pat dry the spinach leaves well before dipping in batter. Dip the spinach leaves one at a time in the batter and gently drop in hot oil and fry for a minute on each side.

Once the outer cover or the coating turns crisp drain excess oil and reserve on a paper towel.

Assemble just before serving: In a serving platter place one layer of spinach leaves top it with the whipped yogurt.

Sprinkle salt, followed by tamarind chutney and chilly chutney. Top with onion, tomato and sev, sprinkle chaat masala and paprika serve right away...Enjoy 😊