Palak Patta Chaat
Palak Patta Chaat
Ingredients
For the Palak Patties
- 8-10 spinach leaves
- 1/4 cup besan, gram flour
- 1/4 teaspoon haldi, turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon cumin powder
- to taste salt
- as needed water, to make batter
For the Toppings
- 90 grams Greek yogurt, or skyr
- 1/4 cup sprouts, moong
- 2 tablespoons onions, chopped
- 2 tablespoons pomegranate seeds
- 1 tablespoon green chutney
- 1 tablespoon imli chutney, sweet tamarind chutney
Instructions
- 1
Wash the 8-10 spinach leaves thoroughly in a bowl of water. Pat them completely dry using paper towels.
⏱️ 5 min
- 2
In a bowl, combine 1/4 cup besan, 1/4 teaspoon haldi, 1/2 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon cumin powder, and salt to taste. Gradually add water while whisking to form a smooth, slightly thick batter.
⏱️ 5 min
- 3
Dip each spinach leaf individually into the prepared batter, ensuring it is evenly coated on both sides.
⏱️ 3 min
- 4
Place the batter-coated spinach leaves in an air fryer. Air fry them at 180°C for 8–10 minutes, or until they are crispy and golden brown.
⏱️ 10 min•🌡️ 180
- 5
Once air-fried, break the crispy palak leaves into bite-sized pieces and arrange them in a serving bowl or plate.
⏱️ 1 min
- 6
Evenly top the palak pieces with 90 grams Greek yogurt/skyr. Then, sprinkle 1/4 cup sprouts (moong), 2 tablespoons chopped onions, and 2 tablespoons pomegranate seeds over the yogurt. Drizzle 1 tablespoon green chutney and 1 tablespoon imli chutney on top.
⏱️ 1 min
- 7
Serve the Palak Patta Chaat immediately while the palak leaves are still crisp.
Kitchen Tools
Nutrition Facts (per serving)
Palak Patta Chaat
For the Palak Patties
- 8-10 spinach leaves
- 1/4 cup besan, gram flour
- 1/4 teaspoon haldi, turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/2 teaspoon cumin powder
- to taste salt
- as needed water, to make batter
For the Toppings
- 90 grams Greek yogurt, or skyr
- 1/4 cup sprouts, moong
- 2 tablespoons onions, chopped
- 2 tablespoons pomegranate seeds
- 1 tablespoon green chutney
- 1 tablespoon imli chutney, sweet tamarind chutney
Instructions
- 1
Wash the 8-10 spinach leaves thoroughly in a bowl of water. Pat them completely dry using paper towels.
⏱️ 5 min - 2
In a bowl, combine 1/4 cup besan, 1/4 teaspoon haldi, 1/2 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon cumin powder, and salt to taste. Gradually add water while whisking to form a smooth, slightly thick batter.
⏱️ 5 min - 3
Dip each spinach leaf individually into the prepared batter, ensuring it is evenly coated on both sides.
⏱️ 3 min - 4
Place the batter-coated spinach leaves in an air fryer. Air fry them at 180°C for 8–10 minutes, or until they are crispy and golden brown.
⏱️ 10 min•🌡️ 180 - 5
Once air-fried, break the crispy palak leaves into bite-sized pieces and arrange them in a serving bowl or plate.
⏱️ 1 min - 6
Evenly top the palak pieces with 90 grams Greek yogurt/skyr. Then, sprinkle 1/4 cup sprouts (moong), 2 tablespoons chopped onions, and 2 tablespoons pomegranate seeds over the yogurt. Drizzle 1 tablespoon green chutney and 1 tablespoon imli chutney on top.
⏱️ 1 min - 7
Serve the Palak Patta Chaat immediately while the palak leaves are still crisp.