
If you’ve ever strolled through the busy lanes of Delhi, Lucknow, or Mumbai, you’ve probably been drawn to the sizzling aroma and vibrant colors of Palak Chaat – the crunchy, tangy, and spicy street snack made with deep-fried spinach leaves. This street style crispy palak chaat is a showstopper at Indian food stalls, combining crispy spinach fritters with sweet, tangy, and spicy chutneys, fresh veggies, and aromatic spices.
In this guide, we’ll explore everything about this mouth-watering Indian street food – from its history, ingredients, and step-by-step cooking process, to variations, serving tips, and health benefits. We’ll even add some pro chef tips to help you get that perfect crunch every time.
What is Palak Chaat?
Palak Chaat (also known as Spinach Chaat) is a popular Indian snack that features crispy, batter-coated spinach leaves topped with yogurt, chutneys, onions, tomatoes, sev (fried chickpea noodles), and spices. It’s a delightful blend of textures – crispy, creamy, and juicy – with a flavor profile that’s sweet, tangy, and spicy all at once.
This dish is particularly famous in Delhi’s Chandni Chowk and Lucknow’s Hazratganj, where chaat vendors make it fresh in front of you.
Why Street Style Palak Chaat is So Popular
- Crisp Factor: The deep-fried spinach leaves stay crunchy under yogurt and chutneys when made right.
- Burst of Flavors: Sweetness from tamarind chutney, heat from green chutney, tang from yogurt, and earthiness from spices.
- Eye-Catching Presentation: Vibrant toppings make it irresistible.
- Customizable: You can adjust toppings, spice levels, and even make a baked version for a healthier twist.
Ingredients You’ll Need for Crispy Palak Chaat
For Fritters (Palak Pakoras):
- Fresh spinach leaves – 12-15 large leaves (washed & pat-dried)
- Gram flour (besan) – 1 cup
- Rice flour – 2 tbsp (for extra crispiness)
- Baking soda – 1 pinch
- Salt – to taste
- Red chili powder – 1 tsp
- Carom seeds (ajwain) – ½ tsp
- Water – as required to make a smooth batter
- Oil – for deep frying
For Toppings:
- Yogurt – 1 cup (whisked with a pinch of sugar & salt)
- Tamarind chutney – 4-5 tbsp (Check our Tamarind Chutney Recipe)
- Green chutney – 4 tbsp (See Mint Coriander Chutney Recipe)
- Chopped onions – ½ cup
- Chopped tomatoes – ½ cup
- Sev – ½ cup
- Fresh coriander leaves – handful (chopped)
- Chaat masala – 1 tsp
- Roasted cumin powder – ½ tsp
- Pomegranate seeds – for garnish (optional)
Step-by-Step Recipe – How to Make Street Style Palak Chaat
Step 1: Prepare Spinach Leaves
Wash spinach leaves thoroughly and pat them completely dry using a kitchen towel. Any water left can make the batter watery and cause oil splattering.
Step 2: Make the Batter
In a mixing bowl, combine gram flour, rice flour, salt, red chili powder, and ajwain. Add water slowly to form a smooth batter. The consistency should be slightly thick so it coats the leaves well. Add a pinch of baking soda right before frying for that street-style puffiness.
Step 3: Heat the Oil
Heat oil in a deep frying pan on medium flame. Test by dropping a small batter drop – if it rises quickly, oil is ready.
Step 4: Fry the Spinach
Dip each spinach leaf into the batter, ensuring it’s fully coated. Gently drop it into the hot oil and fry until golden and crispy. Remove and place on a kitchen tissue to absorb excess oil.
Step 5: Assemble the Chaat
On a plate, arrange crispy spinach fritters. Drizzle whisked yogurt generously, followed by tamarind and green chutneys. Sprinkle onions, tomatoes, sev, chaat masala, roasted cumin, and garnish with coriander leaves and pomegranate seeds.
Pro Tips for the Perfect Street Style Crunch
- Dry Spinach Completely: Moisture ruins the crispiness.
- Rice Flour Magic: Always add rice flour with besan for extra crunch.
- Hot Oil, Medium Flame: Frying too hot will burn batter, too low will make it soggy.
- Serve Immediately: The longer it sits with yogurt, the softer it gets.
Variations of Palak Chaat
- Baked Palak Chaat: Instead of deep frying, bake spinach leaves coated with a light batter at 200°C for 10-12 minutes.
- Cheese Palak Chaat: Add shredded cheese as a topping before serving for a fusion twist.
- Healthy Palak Chaat: Skip batter, lightly fry spinach in a non-stick pan, and top with chutneys and veggies.
Health Benefits of Palak Chaat
While it’s fried and indulgent, palak (spinach) itself is a powerhouse of nutrition:
- Rich in Iron & Vitamins: Boosts hemoglobin levels and immunity.
- Good for Eye Health: Contains lutein and beta-carotene.
- High in Fiber: Aids digestion.
For a healthier version, opt for baking or air frying.
What to Serve With Palak Chaat
Palak Chaat pairs wonderfully with other Indian street food recipes:
Storage Tips
Palak fritters can be stored for a few hours in an airtight container at room temperature. Do not add toppings until ready to serve, as moisture from yogurt and chutneys will make them soggy.
Street Style Palak Chaat FAQs
Q. Can I use baby spinach for palak chaat?
Yes, but larger leaves give a more authentic street style feel.
Q. Which oil is best for frying palak chaat?
Sunflower or groundnut oil works well for a neutral flavor.
Q. Can I make palak chaat in advance?
You can fry the spinach leaves ahead, but assemble the chaat only before serving.
Final Thoughts
Street style crispy palak chaat is more than just a snack – it’s a burst of India’s street food culture on your plate. Whether you’re serving it for guests, making it for a festival, or just treating yourself, this recipe will give you authentic flavors that transport you straight to the streets of Delhi.
For more street food recipes like this, explore our Snacks Section and surprise your taste buds every week.