Crunchy Palak Chat Recipe
Make Crunchy Palak Chat Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Palak (Spinach) Chips
Tangy Tamarind-Mint Drizzle
Crunch & Garnish
Method
Crispy Palak (Spinach) Chips
- 1
Prepare leaves
Pat the washed spinach leaves completely dry with paper towels or a salad spinner. Remove any thick stems so leaves lie flat.
- 2
Make batter
In a bowl, whisk together besan, rice flour, cornstarch, crushed ajwain, red chili powder, turmeric, amchur and 3/4 tsp salt. Gradually stir in 1/4 cup water to make a smooth, slightly thick batter that coats the back of a spoon — not runny. If batter seems too thick, add water 1 tsp at a time.
- 3
Coat leaves
Working in batches, dip each dry spinach leaf in the batter, using a spoon to evenly coat both sides and shake off excess. Place coated leaves on a tray while heating the oil.
- 4
Fry to crisp
Heat 1/2 cup oil in a wide skillet over medium heat until shimmering. Test with a small drop of batter — it should sizzle immediately. Fry 4–6 leaves at a time without overcrowding, turning once, for 40–60 seconds per side until crisp and golden. Use a slotted spoon to transfer chips to a paper towel-lined plate to drain. Lightly sprinkle a pinch of salt on hot chips. Repeat with remaining leaves.
- 5
Keep crisp
Let chips cool completely on a wire rack so steam escapes and they remain crunchy. If making ahead, store in an airtight container for up to 6 hours for best texture.
Tangy Tamarind-Mint Drizzle
- 6
Blend sauce
In a small blender or using an immersion blender, combine tamarind paste, mint, cilantro, green chili (if using), jaggery, 1/4 tsp salt and 2 tablespoons water. Blitz to a smooth, pourable sauce. Taste and adjust: add more water to thin, more jaggery for sweetness, or a squeeze of lemon for brightness.
- 7
Strain (optional)
If you prefer a very smooth drizzle, pass the sauce through a fine mesh sieve, pressing with a spoon to extract all liquid. Transfer to a small squeeze bottle or bowl.
Assembly & Garnish
- 8
Arrange base
On a large serving platter, arrange the cooled palak chips in a single layer or overlapping small piles — whatever fits best. Try to avoid stacking too many to preserve crunch.
- 9
Add crunchy elements
Scatter sev evenly over the chips, followed by chopped roasted peanuts for sturdiness and extra crunch.
- 10
- 11
Drizzle and season
Lightly drizzle the tamarind-mint sauce over the assembled chips — you can control quantity depending on preference. Finish with a light dusting of chaat masala and an extra pinch of salt if needed.
- 12