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Palak Patta Chaat Recipe

Palak Patta Chaat

Chef Rajesh Singh
Palak Patta Chaat makes for the perfect snack to munch on with a cup of piping hot tea!
5 from 89 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Indian
Servings 6
Calories 253 kcal


  • Oil for frying
  • 10 gms Green chilly finely chopped
  • 10 gms Ginger finely chopped
  • Salt to taste
  • 10 gms Yellow chilli powder
  • 10 gms Turmeric powder
  • 200 gms Spinach leaves
  • 10 gms Carrom seeds
  • 100 gms Gram flour

To make the Dry mango chutney:

  • 1 ltr water
  • 50 gms Kashmiri chilli powder
  • 250 gms Sugar
  • 50 gms Dry mango powder

For Garnish/to serve:

  • 2 big leaves of Spinach
  • Black chaat masala to taste
  • Dry mango chutney to taste


  • Begin by removing the stalks from the spinach leaves. Shred them (medium-size) and thoroughly wash them using a colander. Keep aside to ensure that all the water has drained, preferably overnight.
    Ingredients required to make Palak Patta Chaat
  • In a bowl, add all the ingredients except oil and mix until well combined.
  • Use the palm of your hands to make small marble-sized balls with the batter and keep them aside.
  • Heat the oil in a deep wok and fry the balls and remove them onto a tissue lined plate when they’re 70% done.
  • Repeat with all the remaining balls. Once done, fry them again until 100% done. Double frying ensures that they remain crispy and crunchy.

To fry the spinach leaves:

  • Dip the bigger leaves individually in a batter of thin gram flour with all the above-mentioned ingredients except carrom seeds. Fry them using the same technique until crisp and golden.

To make the Dry Mango Chutney:

To serve:

To plate:

  • Start by making a criss-cross pattern using the dry mango chutney on the plate. Next, place a spinach leaf on it. Next, add all the spinach balls on top before covering it with another spinach leaf. Serve immediately.
Keyword Palak Chaat, Palak Patta Chaat