Palak pakora chaat
Enjoy the tongue-tantalizing flavours of the popular street food chaat through this layered palak pakora chaat. Bringing the young and the old together, this onion-free spinach chaat recipe will surely wow you.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Appetizer, Snack
Cuisine Fusion, Indian, Vegetarian
For the pakora
- 15-20 medium sized Spinach palak
- 1/2 cup instant bajji mix (check video link)
- drinking water as needed to mix the batter.
- 2 cups cooking oil to deep fry the pakora.
For the yogurt mix
- 1/2 cup yogurt natural set
- salt to taste
- 1/8 tsp Lemon juice
- 1/2 tsp sugar
to assemble the chaat
- 4 tbsp nylon sev
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp red chilli powder
- 1 tbsp coriander leaves
Clean and separate the spinach leaves.
Wash and spin dry them.
Pat dry and set aside.
Mix a little bit of water to the instant bajji mix and make into a smooth batter.
The batter is of dropping consistency.
Set the oil to heat up.
When the oil is hot, fry the palak leaves one at a time after dipping in the batter.
Flip and fry till the pakora is golden.
Drain and set aside.
Whisk the ingredients for the yogurt mix and set it aside.
Place the pakoras on a plate.
Drizzle the chutneys and the yogurt mix on the chaat.
Sprinkle the spice powders.
Sprinkle the nylon sev and the coriander leaves on top of it.
The chaat is now ready to be served.
Keyword chaat recipes, Indian vegetarian dinner, leafy green recipes