Palak Patta Chaat
Palak Patta Chaat is a popular Indian street food made with spinach leaves and a variety of chaat toppings. This recipe is a healthier version of the classic Palak Chaat, as it avoids deep frying the spinach leaves. Instead, the leaves are baked until crispy, making it a low-fat and nutritious option. This dish is vegetarian-friendly and can be served as an appetizer or as a light snack.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
122 kcal
Protein
7 g
Carbs
19 g
Fat
2 g
Fiber
4 g
Ingredients
Besan (chickpea flour)
4 tbsp (60g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Chaat Masala
0.5 tsp (2.5g)
Cumin Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Tamarind Chutney
1 tsp (5g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Homemade Yogurt (skimmed milk)
2 tbsp (30g)
Spinach
1 cup, chopped (200g)
Instructions
Cooking Steps
Preheat the oven to 180°C.
Wash the spinach leaves and pat them dry.
In a bowl, mix together chickpea flour, red chili powder, turmeric powder, cumin powder, chaat masala, and salt.
Add water to the bowl and mix well to form a smooth batter.
Dip the spinach leaves in the batter, one at a time, and place them on a greased baking sheet.
Bake the spinach leaves for 10-12 minutes or until they are crispy and lightly browned.
In a separate bowl, mix together yogurt, tamarind chutney, and salt to form a smooth sauce.
To serve, place the crispy spinach leaves on a plate, drizzle the yogurt sauce over them, and sprinkle chopped onions, tomatoes, coriander leaves.