Vegan Palak Patta Chaat Recipe
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Vegan Palak Patta Chaat Recipe
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| Servings | Prep Time |
| 2people | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
For Pakora:
- 4-8 spinach leaves
- ½cup gram flour
- ¼teaspoon carom seeds(ajwain)
- pinch of asafoetida
- pinch of red chili powder
- pinch of turmeric powder
- water
- canola oil(any oil you use for frying)
- 1teaspoon fennel powder
- salt
For Palak Patta Chaat:
- 1 onion(finely chopped)
- vegan cream cheese
- sweet chutney(instructions given below)
- chaat masala
For Sweet Chutney
- ½cup seedless tamarind
- ½cup seedless dates
- 2cups water(if you need a thinner consistency add 3 cups of water)
- 1tsp red chili powder
- ½tsp cumin powder
- ½tsp fennel powder
- 1tsp coriander powder
- ½tsp dry ginger powder
- salt
Instructions
Vegan Palak Patta Pakora/Pakoda/Fritter
- First, take those spinach leaves and clean them well. From the spinach bunch, ensure plucking out all the leaves. Rinse them in water and wipe them dry.
- Get a big bowl and put all the remaining ingredients. Add in the gram flour followed by all the Indian spices. These spices include: Turmeric powder Fennel powder Asafoetida Red chili powder Carom seeds Some salt Once you have added everything together, mix it well. You are going to make a marinade out of this. Therefore, add a little water as required. Don’t add too much and spoil the consistency. Keep adding water bit by bit. You must ultimately have with you a batter which is thick.
- Heat some oil in a deep pan. This oil is to fry these spinach leaves. Therefore, add this oil depending on how much you prefer using it to fry. Once you feel your oil has turned a little warm, start dipping the spinach leaves in the batter. Add them one by one into the oil and fry them in batches. Make sure that your spinach leaves come out crispy and crunchy.
- Use the palm of your hands to make small marble-sized balls (pakora) with the batter and keep them aside. Fry the balls until crispy and keep aside with the fried spinach leaves.
Vegan Palak Patta Chaat
- Once all your spinach crisps & pakora are ready, place them aside. Now let’s make our sweet chutney. This chutney would add a lot of zing to any Indian chaat. Guess this chaat is incomplete without it. It’s quite easy to make!
- The Sweet Chutney: The Indian sweet chutney is actually the famous tamarind chutney primarily made of dates and tamarind. Get a circular, and deep cooking pot and put tamarind & dates into it. Pour 2 cups of water. Mix and boil the mixture for at least 10 minutes. Now add fennel powder, coriander powder, cumin powder, red chili powder, dry ginger powder, and salt to taste. Mix and mash tamarind & dates well. Then simmer the mixture for 2 minutes. Let the mixture cool completely. Next blend the mixture to make a smooth puree. Transfer this smooth paste through a sieve into a pan. Finally, make sure it’s cool and then store it. You can also refrigerate it.
- Finally, get all your ingredients, fried spinach leaves, and pakora for the chaat ready. All you need to do now is serve the plate.
- Set Your Plate: Bring out a bowl and place your fried pakoras on it. As per your liking and taste coat them with the chutney. Circle your spoon around to get a full taste of the chutney. Now add some vegan cream cheese and sprinkle some chopped onions per your taste. Sprinkle a pinch of all ground spices like – chaat masala powder, salt, and chili powder as well.
- Now get your serving plate. Make a criss-cross pattern using the sweet chutney on the plate for better presentation. Next, place one of the spinach leaves on it and add a few fried pakora balls on top of the leaf. You can place five to six pakoras on one plate. Then cover it with another fried spinach leaf. Now you’re ready to serve and enjoy these appetizing vegan savory snack bites!