Homemade Palak Chaat Recipe | Crispy Spinach Chaat at Home
Palak Chaat, also known as Spinach Chaat, is one of the most delicious Indian street food snacks you can recreate at home. The crispy spinach leaves are coated in gram flour batter, deep-fried to perfection, and topped with tangy chutneys, yogurt, and spices.
This recipe brings the street-style flavor of Palak Chaat into your own kitchen — without the dust and crowd of the market.
Whether you serve it at parties, during festivals, or as an evening tea-time snack, this dish always becomes a favorite.
Why You’ll Love Homemade Palak Chaat
- Healthier than street food – You control the oil quality and hygiene.
- Burst of flavors – Tangy, spicy, and crunchy in every bite.
- Customizable – Add your favorite toppings.
- Easy to prepare – Ready in just 20 minutes once your ingredients are ready.
Ingredients for Homemade Palak Patta Chaat
For the Spinach Fritters:
- 12–15 fresh spinach leaves (Palak), washed and dried
- 1 cup gram flour (besan)
- 1–2 tbsp rice flour (for extra crispiness)
- Salt to taste
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ¼ tsp carom seeds (ajwain)
- Water – as required to make a smooth batter
- Oil – for deep frying
For the Toppings:
- ½ cup yogurt, whisked with a pinch of salt and sugar
- 2–3 tbsp green chutney
- 2–3 tbsp tamarind chutney
- ¼ cup finely chopped onions
- ¼ cup finely chopped tomatoes
- ¼ cup sev (crispy chickpea noodles)
- Fresh coriander leaves for garnish
- Chaat masala – for sprinkling
Step-by-Step Recipe for Homemade Palak Patta Chaat
Step 1: Prepare the Batter
- In a mixing bowl, add gram flour, rice flour, salt, chili powder, turmeric, and carom seeds.
- Gradually add water to make a smooth batter. The batter should coat the spinach leaves evenly without being too thick or runny.
Step 2: Fry the Spinach
- Heat oil in a deep frying pan over medium flame.
- Dip each spinach leaf into the batter, coating it completely.
- Gently slide the coated leaves into the hot oil.
- Fry until they turn golden and crisp. Remove and drain excess oil on paper towels.
Step 3: Assemble the Chaat
- Place the crispy spinach leaves on a serving plate.
- Drizzle yogurt, green chutney, and tamarind chutney generously.
- Sprinkle chopped onions, tomatoes, and sev.
- Garnish with fresh coriander and a sprinkle of chaat masala.
Tips for Perfect Palak Chaat
- Make sure spinach leaves are completely dry before dipping in batter.
- Serve immediately after topping to retain crispiness.
- Use chilled yogurt for a refreshing taste.
- If you like extra crunch, double fry the spinach leaves.
Variations You Can Try
- Baked Palak Chaat – Instead of frying, brush spinach leaves with oil and bake at 200°C until crisp.
- Cheesy Palak Chaat – Add grated cheese before serving.
- Sweet & Tangy Spinach Chaat – Use more tamarind chutney for a sweeter version.
Serving Suggestions
Serve homemade Palak Chaat as:
- An appetizer at dinner parties
- A quick evening snack with Masala Chai
- A side dish for festive thalis
If you love Indian street-style snacks, you might also enjoy our Dahi Puri Recipe and Aloo Tikki Chaat for more crispy, tangy goodness.
Nutritional Value (Per Serving)
- Calories: ~250 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 4g
(Values are approximate and vary by serving size and ingredients used.)
Final Thoughts
Making Homemade Palak Chaat is easier than you think. With fresh spinach, crispy batter, and a balance of chutneys and toppings, you can enjoy a street-style treat at home. The next time you crave something spicy, tangy, and crunchy, skip the market visit and whip up this delicious Spinach Chaat in your own kitchen.
