Palak Patta Chaat – Party Starter – New Year New Dish 2026

Ingredients

• 8 Spinach leaves (palak patta)
• 1/2 cup Besan (chickpea flour)
• 2 tsp Rice flour
• Oil to deep fry palak fritters
• 1 pinch Baking soda
• 1 pinch Hing (asafoetida)
• 1 tsp red chili powder
• Salt to taste
• Water to make semi thick batter
• 6 tbsp Curd (yogurt)
• 4 tsp finely chopped tomato
• 4 tsp finely chopped onion
• 2 tsp Pomegranate seeds
• 4 tsp Thin sev
• 2 tsp fried masala peanuts
• 1 tsp Lemon juice
• 2 tsp Chopped coriander
• 1/2 tsp Roasted cumin powder
• 1/2 tsp red chili powder
• 1/2 tsp Chaat masala
• 2 tsp Garlic red chili chutney
• 2 tsp Green chili coriander chutney
• 4 tsp Tamarind jaggery chutney
• 1 tsp Sugar for curd
• 1/2 tsp salt for curd

Steps

1. Wash and pat dry spinach leaves. Remove extra long stems. In a bowl, mix besan, rice flour, salt, baking soda, hing, turmeric, and red chili powder.
2. Add water gradually to make a semi-thick batter. Coat each spinach leaf evenly in the batter.
3. Deep fry the coated leaves in hot oil in batches until golden yellow and crispy. Drain on paper towels.
4. In a bowl, mix curd with salt and sugar until smooth. Keep ready chopped onion, tomato, a d coriander. Keep ready tamarind jaggery chutney, green chili coriander chutney, and garlic red chili chutney.
5. On a serving plate, arrange fried spinach leaves in a single layer. Pour sweetened curd over the leaves. Drizzle all three chutneys over the curd.
6. Add finely chopped onion and tomato. Sprinkle chaat masala, roasted cumin powder, and extra red chili powder on top.
7. Garnish with chopped coriander, a squeeze of lemon juice, thin sev, fried masala peanuts, and pomegranate seeds. Serve immediately and enjoy!