Palak Patta Chaat; A Combination Of Nutrients And Deliciousness
Image Credit: palak patta chaat/

An Indian family of savoury appetisers known as chaat is usually served at roadside stands or food carts throughout South Asia, including Bangladesh, Pakistan, Nepal, and India. Chaat, which has its roots in Uttar Pradesh, India, has gained enormous popularity throughout the rest of South Asia. Some of the meals that are currently labelled as chaats, such Dahi Vada, have a long history. Manasollasa, a 12th-century Sanskrit encyclopaedia written by Someshvara III, who reigned in modern-day Karnataka, includes a recipe for kshiravata, a dahi vada counterpart. According to food historian K.T. Achaya, literary works dating back to 500 BC contain descriptions of dahi vada. Dahi (yoghurt), chopped onions and coriander, sev (thin dried yellow salty noodles), and chaat masala are components that are shared by these different types of chaat dishes. Chaat masala is usually made up of amchoor (dried mango powder), cumin, kala namak (Himalayan black rock salt), coriander, dried ginger, salt, black pepper, and red pepper. There are a lot of chaat variations like gol gappa raj kachori, dahi bhalla, papdi chaat, aloo chaat etc. There is a healthy version of chaat known as palak patta chaat. This dish is made by frying spinach leaves and then topping it up with curd, imli chutney, sev and spices. It is a delicious amalgamation of nutrients and tanginess. Dieticians advise including spinach in your regular diet. It is brimming with health advantages, and frequent consumption can raise your protein, iron, and immune levels. It is a great source of iron. You can customize this dish according to your own taste and adjust its ingredients. 

palak patta chaat/

  • 1 Cup besan
  • 1 tsp salt
  • 1/2 tsp ajwain
  • 2 cups water
  • A pinch of turmeric
  • 7-8 Palak leaves
  • 4 tbsp curd
  • A pinch of black salt
  • A pinch of cumin
  • A pinch of red chilli powder
  • 2 tsp onion, chopped
  • 2 tsp tomato, chopped
  • 1 Green chilli
  • 2 tsp imli chutney
  • 2 tsp mint chutney
  • 1 tsp boondi
  • 1 tsp pomegranate
  • 1 tsp sev


  • Add water, salt, and ajwain to a cup of besan in a bowl.
  • To get a smooth batter, whisk it. When necessary, add extra water. Add a small amount of turmeric and stir once more.
  • Take some freshly cleaned and prepped Palak leaves, fully cover them with the besan mixture, and then deep-fry them in a skillet.
  • Place the crisp, deep-fried palak leaves on a dish and top with curd.
  • Start garnishing the meal with all the chutneys and spices that you have. 
  • Onions, tomatoes, green peppers, black salt, cumin, and red chilli powder are added first, then imli chutney and mint chutney. 
  • To add a blend of sweet and spicy flavour to everything, garnish with boondi, pomegranate, and a little sev.