How to make Palak Pakora Chaat - Crisply fried palak pakore served topped with onion, chaat masala the typical chaat chutneys.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Gram flour (besan) (बेसन)
Cuisine : Indian
Course : Snacks and Starters
Palak Pakora Chaat Recipe Card
Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
For more recipes related to Palak Pakora Chaat checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach With Raisins, Spinach Rice And Olive Balls . You can also find more Snacks and Starters recipes like Leftover Roti Rice Rolls, Hazelnut and Peanut Butter Sandwich, Grilled Protein Patodi, Masala Oats.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Palak Pakora Chaat Recipe
Spinach leaves (palak) stems trimmed off 1 medium bunch
Gram flour (besan) 1 cup
Oil for deep-frying
Turmeric powder ¼ teaspoon
Red chilli powder 1 teaspoon + for sprinkling
Asafoetida ½ teaspoon
Carom seeds (ajwain) 1 teaspoon
Salt to taste
Baking soda a pinch
Onion finely chopped 1 medium
Chaat masala to sprinkle
Amchur powder to sprinkle
Black salt (kala namak) to sprinkle
Yogurt as required
Date and tamarind chutney as required
Green chutney as required
Cumin powder roasted to sprinkle
Fresh coriander leaves chopped for garnishing
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk till smooth. Add baking soda and whisk well to make a semi-thick batter.
Step 3
Coat each spinach leaf with the batter and deep-frying hot oil till golden and crisp. Drain on absorbent paper.
Step 4
Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder.
Step 5
Drizzle some yogurt, date and tamarind chutney and green chutney on top. Sprinkle some cumin powder.
Step 6
Serve immediately garnished with coriander leaves.
