Palak ( Spinach ) Dahi Papdi Chaat Recipe

Today, I would love to share Palak Dahi Papdi chaat which is different from the Papdi Chaat that I had previously posted. Usually Palak leaves ( spinach leaves ) are dipped in Bengal gram flour ( besan )  but I have given a twist in this recipe taking inspiration from a restaurant. Here, we fry palak dipped in a batter and mix it with curds and other spices. The chaat masala and the green chutney lend their tangy touch to the chaat and make the dish lip smacking. The interplay of the green chutney and the sweet chutney is a delight to behold and savour especially when this chaat is pepped up with kala namak and chaat masala.

How To Prepare Palak ( Spinach ) Dahi Papdi Chaat.

The time taken to prepare this chaat is around 30 minutes and the quantity mentioned here is enough for 4 servings. You could prepare the sweet chutney and green chutney well in advance.

Ingredients For Palak Dahi Papdi Chaat.

• Palak leaves - 12.

• All purpose flour ( maida ) - 1 / 2 cup.

• Corn flour - 1 /4 cup.

• Salt - as required.

• Red chilli powder - 1 tsp.

• Chaat Masala - 1 tsp.

• Green Chutney - 1 / 4 cup.

• Sweet Chutney - 1 / 4 cup.

• Roasted Jeera Powder ( cumin powder ) - 1 tsp.

• Curds ( yoghurt ) - 2 cups.

• Sev - 1 cup.

• Oil - for deep frying

• Boiled Potatoes - 2

• Papadi - 10.

• Kala Namak ( black salt ) - 1 / 2 tsp.

• Sugar. - 1 / 4 cup.

 Method To Make Palak Dahi Papdi Chaat.

• Add sugar and salt to the curds and refrigerate it for some time.

• Wash the spinach leaves and dry the same.

• Mix  maida, cornflour, salt and red chilli powder in a bowl.

• Add water and prepare a batter of medium - watery consistency.

• Heat oil in a deep pan.

•  Dip the palak leaves in the batter and deep fry in batches.

• Remove the palak leaves on an absorbent tissue paper to drain the excess oil from it.

To Assemble The Palak Dahi Papdi Chaat.

• Take a serving plate.

• Crush the papadis and the fried palak leaves in it.

• Add small pieces of  boiled potatoes.

• Pour the chilled and sweet curds over the potatoes.

• Add sweet chutney and green chutney.

• Sprinkle kala namak, red chilli powder, roasted jeera powder and chaat masala all over the dish.

• Finally sprinkle the sev over it.

Your tasty and irresistible Palak Dahi Papdi chaat is ready to be served!!

KitchenMasti Points.

1. Double fry the palak leaves for a crispier pakoda.
2. Add green chutney and sweet chutney as per your wish. Increase the green chutney for a spicier taste.
3. Decrease the quantity of sugar in the curds if you opt for a less sweeter taste.
4. See to it that the fried palak leaves remains crispy for an exotic taste.
5. Do not use sour curds for this chaat.

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