Palak Ki Chaat | Palak Patta Chaat Recipe | The Cooking Melody

Prepare the batter by mixing gram flour, rice flour, salt, red chilli powder, chilli flakes, turmeric, carom seeds, and roasted crushed coriander and cumin seeds in a bowl.

Add water as needed to achieve a smooth batter consistency.

Coat the spinach leaves in the batter.

Deep-fry the coated spinach leaves until they are crispy and golden brown.

Once fried, place the crispy spinach leaves on a serving plate.

Top the fried spinach with chopped cucumber, tomato, coriander, green chilli, lettuce, and pomegranate seeds.

Sprinkle boondi/sev on top for added crunch.

Drizzle with chaat masala, sweet yogurt, green chutney, and sweet tamarind chutney before serving.

Spice Level:

Dietary