While eating healthy is supposed to be the norm, one often tends to give into their cravings every once in a while. The sheer love for street food and all things chatpata in India is no stranger to us. Chaat is a popular North Indian street treat that refers to a plethora of food items like golgappas, aloo tikki chaat, samosa chaat and more. The name is derived from the tangy flavour of the dish and is usually loaded with flavours. One such chaat is the palak patta chaat. For the unversed, the chaat is made with spinach leaves that have been fried and crushed onto a plate and topped with curd, chutneys and spices. This crunchy delight serves as a great monsoon snack.

Also Read: Charting Out The Chaat History Of India

During monsoon, fritters are quite popular since they are deep-fried and crispy. The craving for such delightful bites seeps in as soon as the pitter-patter starts on the window sills. While the palak kept in a corner of the kitchen might be averted from sight at this time, it is possible to make some delicious with spinach too. The green vegetable is dipped in a batter and fried till it turns golden-brown. This is then carefully placed on the edges of a chaat that is filled with potatoes, onions, tomatoes and whipped curd. 

To make a healthy and tasty chaat at home this rainy season, Home chef and Slurrp Community member Sonia Sarpal shares a quick and easy recipe. Filled with a myriad of flavours, this chaat will become your favourite soon. 

Source: Slurrpapp/Instagram

Palak Patta Chaat 

Ingredients: 

For The Palak Pakora

    10 medium sized Palak leaves

    1 cup besan

    Salt to taste

    A pinch of haldi powder

    1 tsp red chilly powder

    1 tsp garam masala

    1 tsp coriander powder

    A pinch of Hing

    1 tsp ajwain

    2 tbsp rice flour

    Water as required 

    Oil for frying

For Palak Chaat  

    5 - 10 papdi

    1 cup curd

    Fried Palak pakoras

    Roasted channa and chopped boiled potatoes 

    1tsp chaat masala, roasted jeera powder and red chilly powder 

    2 tbsp mint chutney 

    2 tbsp tamarind chutney

    Garnish with pomegranate, ginger, sev and coriander. 

Method: 

1.    To begin the preparation, start by adding besan to a bowl and mixing it with water. 

2.    Add some spices to it like red chilly powder, hing, garam masala, coriander powder and haldi. 

3.    All of this is mixed together to form a semi-thick batter. You can add water as per consistency required. 

4.    Wash the spinach leaves and separate them. Dip these into the batter for frying. 

5.    Take the batter-coated spinach leaves and fry them in hot oil. Once they turn crispy and crunchy, take them out on a plate. 

6.    Now you can begin making the chaat by placing curd-dipped papdis on the plate. To this, add some crushed palak pakoras. 

7.    Throw in the boiled chanas and potatoes after which dahi is drizzled onto the plate. 

8.    Next, spices like jeera powder, red chilly powder, salt and chaat masala are sprinkled on it. 

9.    Some more curd is added along with a generous amount of tamarind and mint chutney. 

10.    Garnished with pomegranate, ginger, sev and coriander, your Palak Patta Chaat is ready.