Palak Patta Chaat

A lovely chaat made with spinach, drizzled with chutneys and sprinkled with masalas.

Time: 20 minutes


  • 1 kg spinach
  • 5 gm salt
  • 10 gm degi mirch powder
  • 5 gm pounded coriander seeds
  • 5 gm chaat masala
  • 5 gm bishop seeds
  • 2 gm black salt
  • 150 gm gram flour
  • 100 gm corn flour
  • 5 gm turmeric powder
  • 3 gm black chaat masala
  • 75 ml aamchoor chutney
  • 10 gm coriander powder
  • 1 ltr oil


  • Remove stalks and wash the spinach leaves 2-3 times.
  • Dry the leaves and roughly cut the leaves leaving 3-4 big ones for plating. Sprinkle salt on the leaves and leave
  • for 10-15 minutes.
  • Squeeze out salt water from the leaves and roll in some corn flour to make them dry.
  • Mix chopped spinach with besan, cornflour, ajwin, salt, crushed coriander seeds, degi chilly powder, black salt,
  • coriander powder and make a thick batter.
  • Now make small marble sized balls with the thick batter and fry them till 70% done.
  • Take them out from the oil and let it rest and then fry again to make them crisp.
  • Dip the bigger leaves individually into thin gram flour batter and fry them crisp.
  • Take out the balls sprinkle some chaat masala and then toss it with amchoor chutney and plate beautifully.