Elevate your chaat cravings with this sensational Crispy Palak Pakoda Chaat, where vibrant spinach leaves transform into golden fritters and become the foundation for layers of irresistible street-style toppings. Unlike classic puri-based chaats, this recipe celebrates the delicate crunch of spinach fritters, each one dipped in a spiced besan batter and fried until crisp perfection. Piled high with cool yogurt, tangy chutneys, a sprinkle of chaat masala, and plenty of fresh onion, tomato, and crunchy sev, every bite delivers a harmony of flavors and textures – tangy, spicy, creamy, and crispy all at once. A true favorite for spice lovers and perfect as an inventive twist on classic evening snacks.
The beauty of Spinach Pakora Chaat is not just in its flavor but in how easy it is to bring together. It’s a smart way to revamp any leftover pakoras, but is especially delightful with spinach leaves thanks to their delicate, thin besan coating. For best results, pick fresh, flat, medium-sized leaves to ensure an even, crisp fritter. Serve immediately for maximum crunch, or keep warm in a low oven if assembling ahead. Tweak the toppings with ragda or boiled channa for heartier versions, but this chaat shines even with just the essential chutneys and fresh veg. This recipe delivers a snack worthy of any festive table or spontaneous craving.
Crispy Palak Pakoda Chaat: Irresistible Spinach Pakora Street Snack
Print RecipeIngredients
- 1 cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric
- ¼ tsp chilli powder
- ¼ tsp ajwain
- ¼ tsp salt
- ¼ tsp baking soda
- ½ cup water
- 12 leaves palak / spinach
- ¼ cup curd / yogurt, whisked
- 4 tsp tamarind chutney
- 4 tsp green chutney
- ¼ tsp chaat masala
- ¼ tsp cumin powder / jeera powder
- ¼ tsp aamchur / dry mango powder
- ¼ tsp chilli powder
- ½ onion, finely chopped
- ¼ cup sev, fine
- ½ tomato, finely chopped
- pinch salt
- 2 tbsp coriander, finely chopped
Instructions
In a bowl, whisk together the besan, rice flour, turmeric, chilli powder, ajwain, salt, and baking soda.
Gradually add water to form a smooth, lump-free, thick batter.
Dip each spinach leaf into the batter, ensuring it’s fully coated.
Heat oil for deep frying over medium flame. Fry each coated spinach leaf until both sides are golden brown and crisp, stirring occasionally.
Remove the pakoras and drain on paper towels to get rid of excess oil.
Arrange the crispy palak pakoras on a serving plate.
Drizzle 1 tbsp of whisked curd, 1 tsp tamarind chutney, and 1 tsp green chutney over the fritters.
Sprinkle chaat masala, cumin powder, aamchur, and extra chilli powder on top.
Add a layer of fine sev, followed by a generous helping of onion, tomato, a pinch of salt, and chopped coriander.
Top with another round of curd, tamarind chutney, and green chutney as desired.
Serve immediately while crisp.
Notes
Tips:
Always use fresh, dry spinach leaves for best crispiness., Choose flat and medium-sized leaves to ensure even frying and easier stacking., To keep pakoras crispy if making in advance, store them in a preheated oven instead of at room temperature., Customize your chaat further with boiled chickpeas or ragda for extra heartiness or keep it light with just the essential toppings., Serve immediately after assembling to keep the pakoras delightfully crunchy.