Palak Chaat Recipe

Prepare spinach

Wash the spinach thoroughly to remove grit. Drain well and pat dry with a clean towel or spin in a salad spinner. Roughly chop the leaves and set aside.

Make batter

In a large mixing bowl combine gram flour, rice flour, cornstarch, turmeric, red chili powder, ajwain (or cumin), salt and baking soda. Add grated ginger and chopped green chili. Add the chopped spinach to the dry mix and toss so the leaves are well coated.

Adjust consistency

Add water tablespoon by tablespoon and mix into a thick batter that just coats the spinach — it should be loose enough to drop from a spoon but not watery. The batter should hold together when pressed.

Heat oil

Heat oil in a deep pan or kadhai over medium-high heat to 170–180°C (340–360°F). If you don't have a thermometer, drop a small bit of batter: it should sizzle and rise slowly.

Fry fritters

Carefully drop tablespoons of the battered spinach into the hot oil, frying in batches to avoid crowding. Fry, turning occasionally, until golden-brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Keep warm and crisp by placing in a single layer on a wire rack or oven at low heat if making ahead.

Plate base

Arrange 6–8 warm spinach fritters on a serving plate or platter as the base for each serving.

Add sauces

Drizzle about 1 tablespoon tamarind chutney and 1 tablespoon green chutney over the fritters per serving. Spoon about 2 tablespoons of the whisked yogurt over the fritters in a thin layer.

Toppings

Scatter finely chopped onion, pomegranate arils and a generous pinch (about 2 tablespoons per plate) of sev over the yogurt. Sprinkle chaat masala, roasted cumin powder and a light dusting of red chili powder to taste.

Garnish & finish

Finish with chopped cilantro and a squeeze of lemon juice. Serve immediately so the fritters remain crisp under the toppings. Provide extra chutneys and sev on the side if desired.