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

Palak Pakora Chaat

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.

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


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.