By Shreya Sarpal
January 31, 2026
Transform spinach into a crispy, tangy delight with this palak patta chaat. Batter-coated and fried to golden perfection, every bite bursts with flavour, chutney zing, and street-style excitement - your taste buds will thank you instantly.
12-15 spinach leaves ½ cup chickpea flour 1 tsp rice flour ½ tsp chilli powder ½ tsp salt 3 tbsp tamarind chutney 3 tbsp green chutney 2 tbsp sev 2 tbsp chopped coriander 2 tbsp chopped onions
Wash and pat dry the spinach leaves, ensuring no moisture remains to keep them crisp.
Mix besan, rice flour, chilli powder, and salt with water to make a smooth, slightly thick batter.
Heat oil in a deep pan and dip each spinach leaf into the batter, coating evenly, then fry until golden and crisp.
Place fried leaves on a plate, drizzle tamarind and green chutneys generously, and top with chopped onions and sev.
Garnish with fresh coriander and serve immediately for that perfect crunch and tangy street-food flavour.