Chaat is the generic name for a whole group of much loved, tangy, sweet, spicy North Indian street foods! Palak Pakodi Ki Chaat is a unique twist on traditional Tikki Ki Chaat and combines two favorite Indian snacks - Pakodis and Chaat - into one delicious dish! The Palak Pakodis form the base and are 'garnished' with an array of toppings ranging from chickpeas and potatoes to yummy chutneys.
I love to throw Chaat parties for my friends and Palak Pakodi Ki Chaat is an all-time favorite, must have dish at these get togethers. Make it for yourself and you'll see why. I must warn you though, it is so tasty, you will probably make a meal of it!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4 people
Ingredients:
- For the Palak Pakodis: 12 large, fresh spinach leaves, washed and patted dry
- 3/4 cup Bengal gram flour
- Salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- Pinch of asafetida
- 1 tsp thymol seeds
- Vegetable/ sunflower/ canola cooking oil for deep frying
- Topping Ingredients: 3 cups fresh, unsweetened yogurt
- 1 tsp sugar
- Salt to taste
- 3 large potatoes boiled, peeled and cut into 1/2" cubes
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp raw mango powder
- 1/2 cup finely chopped coriander
- 2 onions finely chopped
- 1 can of chickpeas
- 1 cup Tamarind Chutney
- 1 cup Mint-coriander Chutney
- Coriander chopped fine to garnish
- Chaat masala to garnish
Preparation:
- In a large, deep mixing bowl, mix the gram flour and all the Palak Pakoda spices with a little water at a time, to make a thick batter (slightly thicker than pancake batter). Add salt to taste.
- Heat the cooking oil for deep frying. When it is hot, reduce flame to medium. This will allow the Palak Pakodis to cook well both on the outside and inside.
- Dip one spinach leaf at a time in the above batter so that it is fully coated and put into the oil. Fry till golden on both sides. Use a slotted spoon to lift the Pakodi out of the oil and drain on paper towels. Do the same with all the spinach leaves.
- Put the yogurt in a large, deep mixing bowl, add the sugar and salt to taste and mix well with a whisk till smooth.
- To serve the Palak Pakodi Ki Chaat, cut each Palak Pakodi into 2 pieces. Place 4 pieces of Pakodi on a plate. Top the Palak Pakodi with a handful of potato pieces and 2-3 tbsps of chickpeas. Now spoon 4-6 tbsps of the above yogurt over and then add the Mint-coriander Chutney and Tamarind Chutney to taste. Sprinkle chopped onion and coriander to garnish. Sprinkle Chaat Masala over the whole dish and serve.
