Vegan Palak Patta Chaat Recipe

Origin of Palak Patta Chaat

Palak Patta Chaat is believed to have originated in the North Indian states of Uttar Pradesh and Punjab. It is said to have been created by the street vendors of Old Delhi, who used to sell it as a snack to passersby. The dish has since become popular all over India and is now a staple in many restaurants and street food stalls.

Palak Patta Chaat is a traditional Indian snack that dates back to the 18th century. The dish is believed to have originated in the state of Uttar Pradesh in northern India. It is a popular street food in India and has been adapted to suit the tastes of different regions. The dish consists of deep-fried spinach leaves, which are then spiced with a variety of ingredients such as chaat masala, red chili powder, cumin powder, coriander powder, and salt.

The dish is usually served with a variety of chutneys and sauces. It is a popular snack during the monsoon season and is often served as a side dish at weddings and other special occasions. This interesting variation of the humble palak patta chaat packs every bit of punch one would expect from the street food variant, sans the addition of dairy. This version alongside being vegan, has also been tailor made to be gluten free as well.

• Total Cook Time 40 mins
• Prep Time 30 mins
• Cook Time 10 mins
• Recipe Servings 4
• Easy

Ingredients of Vegan Palak Patta Chaat

• 400 g spinach leaves
• 250 g Gram flour
• 25 g Corn flour
• 15 g Crushed coriander seeds
• 2.5 g Carom seeds
• 10 g Turmeric powder
• 7 g Yellow chilli powder
• 7 g Chopped ginger
• 10 g Chopped green chilli
• 15 g Coriander powder
• to taste Salt
• Sunflower oil, for frying

How to Make Vegan Palak Patta Chaat

1. Remove stalks of the spinach. Shred in a medium size way and wash it 3-4 times in a colander and let the water drain out whole night.
2. Add rest of the ingredients in a big bowl the next day. No water to be added. Mix well till it achieves a thick moldable consistency, add salt at the end.
3. Now make small marble size balls with the thick batter and then fry it till 70% done. Take it out from the oil leave it and then again fry it to make it crisp.
4. Dip the bigger spinach leaves individually into thin gram flour batter with all the above ingredients except carom seeds and fry till crisp.
5. Toss the fried balls with raw mango chutney and black chaat masala in a bowl. Plate it, sandwiching the dumplings in between the leaf, garnish with silver or gold varq. Serve hot and enjoy.

Health Benefits of Palak Patta Chaat

1. High in Vitamins and Minerals: Palak Patta Chaat is a great source of essential vitamins and minerals. It is packed with Vitamin A, Vitamin C, magnesium, potassium, iron, and calcium.
2. Rich in Antioxidants: Palak Patta Chaat is also rich in antioxidants, which can help to protect the body from free radical damage and reduce inflammation.
3. Aids Digestion: Palak Patta Chaat is also a great source of dietary fiber, which can aid digestion and help to keep the digestive system healthy.
4. Low in Calories: Palak Patta Chaat is low in calories and fat, making it an excellent snack for those looking to lose weight or maintain a healthy lifestyle.
5. High in Protein: Palak Patta Chaat is also a great source of protein, which can help to build and repair muscle tissue.