How to Make Crispy Palak Chaat. #palakchaat

Wash the spinach leaves thoroughly and pat them dry.

In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin powder, and salt.

Add water gradually to the flour mixture to make a smooth batter.

Dip each spinach leaf into the batter, ensuring it is well coated.

Heat oil in a deep frying pan over medium heat.

Fry the coated spinach leaves until they are golden and crispy. Remove and drain on paper towels.

In a serving plate, arrange the fried spinach leaves.

Drizzle yogurt, tamarind chutney, and green chutney over the spinach.

Top with chopped onions, tomatoes, and coriander leaves.

Sprinkle chaat masala on top before serving.

Equipment Needed

Spice Level:

Dietary