Palak Patta Chaat
Crispy-fried spinach leaves tossed in tangy tamarind and cumin spice, topped with yogurt and pomegranate. A street-food favorite that's crunchy, bright, and ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 9g
Ingredients
- 5 oz Fresh spinach leaves, stems removed
- 1 cup Vegetable oil for frying
- ⅓ cup Plain yogurt
- 1 tablespoon Tamarind paste
- ½ teaspoon Ground cumin
- ⅓ cup Pomegranate seeds (arils)
- 3 tablespoon Roasted peanuts, roughly crushed
- ½ teaspoon Chaat masala powder
Instructions
- 1
Pat the spinach leaves completely dry with clean paper towels, pressing gently on each leaf until no moisture remains — this lets them crisp properly when fried.
- 2
Pour the tamarind paste into a small bowl, add 1 tablespoon of water, and stir with a spoon until you have a thin, pourable sauce with no lumps.
- 3
In a second small bowl, whisk together the yogurt and 1 tablespoon of water until smooth and pourable, like heavy cream.
- 4
Pour the vegetable oil into the medium saucepan to a depth of 2 inches, then heat over medium-high heat until a single spinach leaf dropped in sizzles immediately and rises to the surface within 3 seconds, about 5 minutes.
- 5
Carefully lower 4 to 5 spinach leaves into the hot oil, holding them just above the surface with tongs so they don't splash, then release them when the oil stops actively bubbling around them.
- 6
Let the spinach leaves fry undisturbed for 8 to 10 seconds until they turn a deep forest green and the edges look papery and crisp, then lift them out with a slotted spoon and place on a plate lined with paper towels.
- 7
Repeat steps 5 and 6 with the remaining spinach leaves in batches of 4 to 5, letting the oil return to a sizzle between batches — do not crowd the pan.
- 8
Arrange the fried spinach leaves on a serving plate in a loose pile, breaking any extra-large leaves in half with your fingers so each piece is roughly 2 to 3 inches across.
- 9
Drizzle the tamarind sauce in a thin zigzag pattern across the spinach, using about 2 teaspoons total.
- 10
Drizzle the yogurt mixture in a thin zigzag pattern over the tamarind sauce, using about 2 tablespoons total, so both sauces are visible.
- 11
Scatter the pomegranate seeds evenly across the top of the plate, leaving some gaps so you see the spinach and sauces underneath.
- 12
Sprinkle the crushed peanuts in an even layer across the entire dish.
- 13
Dust the chaat masala powder evenly over the top — about 1/4 teaspoon to the left half, 1/4 teaspoon to the right half — for balanced flavor.
- 14
Serve immediately, within 2 to 3 minutes, while the spinach is still crispy and the flavors are bright.
Tools you’ll need
- Paper towels
- Small bowl (2)
- Spoon
- Whisk
- Medium saucepan (3-quart)
- Instant-read or deep-fry thermometer (optional but helpful)
- Tongs
- Slotted spoon
- Large serving plate
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