Palak Chaat Street Food for the Soul

Palak Chaat  Street Food for the Soul

Palak Chaat  Street Food for the Soul

Palak Chaat

Palak Chaat

Palak Chaat


  • 5oz spinach leaves
  • 4 tablespoons besan, gram flour
  • 4 tablespoons corn starch
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 1/4 cup of water to use as needed
  • Approx 1 inch of oil in pan for frying


  1. Clean and pat dry the spinach. Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
  2. Next make the batter to fry the spinach leaves, mix 2 tablespoons of besan, 2 tablespoons of corn starch, ¼ teaspoon of salt and a little black pepper. Add approx. 2 tablespoons of water slowly to make a batter. The batter should be thin in consistency, but still should be able to cover the spinach entirely when dipped in.
  3. Heat the oil in a frying pan over medium-high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put a small drop of batter in the oil. The batter should rise and float, but not change colour right away.
  4. Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Put aside for serving.
  5. To the remaining batter add chopped spinach, salt, 2bsps corn starch and the remaining besan. Mix well: this should be the consistency of soft dough, so add water as needed.
  6. Taking about 1 tablespoon of batter at a time, shape into small balls and drop them into the oil. Fry the pakoras until they are golden brown, which should take about 4-5 minutes. Take them out and pat excess oil away with paper towels.