Palak Patta Chaat Crispy Spinach Chaat Street Food

Spinach leaves with a monsoon of Mumbai chaat faves. Masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev are all crowd-pleasing toppings. These snack-tastic fried spinach leaves get more addictive with every bite! If you’re a lover of crispy nachos, try this Indian-style chaat.

What is Palak Patta Chaat (Crispy Spinach Chaat)?

This recipe begins with spinach, lots of spinach. Each leaf is dipped in a batter of chickpea flour (besan), rice flour and spices before getting deep fried. Once crispy all over, the spinach bhajiya (fritters) are spread out on a tray or plate. Now for the fun part: A tumble of red onions and tomatoes. Then a smatter of various hot and sour chutneys made with fresh herbs, fruits and spices. Cold sweet and savoury yoghurt drizzle goes on top. Finally, sev (chickpea flour noodles), fresh coriander leaves and optional chaat masala. This dish really is a celebration of spinach.

What else can I add to my Palak Patta Chaat (Crispy Spinach Chaat)

If the aforementioned toppings aren’t enough to set your taste buds alight, you can also throw on some fresh pomegranate, mint leaves and fresh chillies. It really is a flavour free for all. Indeed, I’ve been known to scatter over some crushed potato chips.

How do you eat Palak Patta Chaat (Crispy Spinach Chaat)

Depending on the style of chaat, you can either use your hands, a spoon or fork. Generally speaking, eating with your hands is commonplace but if the chaat is drenched in chutneys and yoghurt, grab yourself a spoon. I’m actually a firm believer of going in face first. Just kidding. I like to use my hands, nachos style. I pick them up, scooping up as many toppings as you can, sort of like a spinach-leaf surf board riding some deliciously-gnarly waves.

How many different types of Chaat are there?

Hundreds. Chaat is one of those dishes that is has consistency as well as uniqueness. You can prepare Chaat from almost any base ingredient: Think crispy bhajia (fritters), vada, fried dough, dumplings, noodles, fruit and many more things. Each of Chaat is both unique, yet familiar all at once. The familiarity of chaat comes from the toppings. Almost all will have some sort of yoghurt, chutney, onion and tomato combination (not the fruit ones). Sometimes a sprinkle of chaat masala if it’s available. If not chaat masala, a pinch of black salt (kala namak) and roasted cumin seed powder.

What are the different types of Chaat?

While practically anything can be a chaat, some of the most popular chaats of India are:

Aloo Chaat (with fried potato cubes) Samosa Chaat (with erm… samosas) Papdi Chaat (with fried strips of shortcrust dough) Sev Puri Chaat (same as above but with fried chickpea flour noodles) Dahi Puri Chaat (mini pastry shells filled with boiled potatoes and lentils and lots of seasoned yohurt) Channa Chaat (with chickpeas) Kachori Chaat (similar to samosa chaat but with a stuffed shortcrust round. Fillings usually include, but aren’t limited to peas, daal and onions). Fruit Chaat (mixed fruit sprinkled with chaat masala and fresh herbs).