Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It’s quicker to make than the original and every bit as irresistible.
Traditionally, Palak Chaat (or Palak Patta Chaat) is made by coating each spinach leaf in a light gram flour batter, deep-frying until crisp, and then layering it with chutneys, yogurt, and all those glorious chaat toppings.
But when I tried a restaurant version that used spinach pakoras instead, I was instantly hooked. The pakoras were crispy and had their own delicious flavour. I just knew I had to recreate the dish at home!
Other chaat recipes with a difference are my dhokla chaat and hash brown & pineapple chaat .
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Instead of frying each leaf separately, the spinach is chopped and mixed with gram flour, rice flour (for crispiness), and spices to form little fritters that are deep-fried until golden and crisp.
I also love that this version feels a little lighter — it’s more spinach-forward than batter-heavy, which means the flavour of the spinach really shines through. Plus, it’s much quicker to make (no standing over hot oil, frying one leaf at a time!).
I top the pakoras with sweet yogurt, tangy chutneys, a sprinkle of chaat masala, pomegranate and lots of sev. Everything a good chaat should have.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Palak Pakora Chaat
Ingredients
Palak Pakora
- 1 cup spinach chopped
- ¼ cup besan
- 2 tablespoon rice flour
- ¼ teaspoon turmeric powder
- 2 tablespoon whole spices cumin, coriander, fennel and black pepper
- ½ teaspoon ajwain carom seeds
- salt
- water
- oil for deep frying
Toppings
- 1 cup sweetened yogurt
- 1 tablespoon chaat masala
- ½ cup imli chutney
- ½ cup green mint and coriander chutney
- ¼ cup red garlic chutney
- ½ cup sev
- ⅓ cup pomegranate arils
- ⅓ cup coriander leaves
- ⅓ cup red onion
Instructions
Spinach Pakora
- First coarsly grind whole spices (cumin, coriander, fennel and whole black pepper) using a spice grinder or pestle and mortar.
- In a big bowl add chopped spinach, ground whole spices, carom seeds, turmeric powder, besan, rice flour and salt.
- Mix it with a spoon, then add water little by little and combine everything. You do not need a runny batter – as long as the mixture sticks together, stop adding water. The batter should have more green from the spinach, rather than more besan and it will be gloopy in consistency. Check the video for details.
- Heat oil in a kadai/pan on medium heat.
- Take one tablespoon of batter with your your fingers (do not attempt to shape the batter into balls) or spoon and carefully drop in hot oil. Don’t add more than 8-10 at a time in the pan as it will overcrowd. The more irregular in shape they are, the crunchier they will become.
- Turn the heat little down a little, turn them around with slotted spoon and deep fry until crispy but not brown. It will take around 3-4 minutes. Remove using slotted spoon. Repeat with the remaining mixture.
Assemble the Chaat
- Dollop few spoons of sweetened yogurt on a serving plate, and spread a little.
- Then arranged palak pakora on the yogurt, sprinkle chaat masala.
- Spoon remaining yogurt on pakoras, then pour over the chutneys to your liking.
- Sprinkle sev, pomegranate arils, red onions and coriander leaves.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Palak Pakora Chaat
Ingredients
Palak Pakora
- 1 cup spinach chopped
- ¼ cup besan
- 2 tablespoon rice flour
- ¼ teaspoon turmeric powder
- 2 tablespoon whole spices cumin, coriander, fennel and black pepper
- ½ teaspoon ajwain carom seeds
- salt
- water
- oil for deep frying
Toppings
- 1 cup sweetened yogurt
- 1 tablespoon chaat masala
- ½ cup imli chutney
- ½ cup green mint and coriander chutney
- ¼ cup red garlic chutney
- ½ cup sev
- ⅓ cup pomegranate arils
- ⅓ cup coriander leaves
- ⅓ cup red onion
Instructions
Spinach Pakora
- First coarsly grind whole spices (cumin, coriander, fennel and whole black pepper) using a spice grinder or pestle and mortar.
- In a big bowl add chopped spinach, ground whole spices, carom seeds, turmeric powder, besan, rice flour and salt.
- Mix it with a spoon, then add water little by little and combine everything. You do not need a runny batter - as long as the mixture sticks together, stop adding water. The batter should have more green from the spinach, rather than more besan and it will be gloopy in consistency. Check the video for details.
- Heat oil in a kadai/pan on medium heat.
- Take one tablespoon of batter with your your fingers (do not attempt to shape the batter into balls) or spoon and carefully drop in hot oil. Don’t add more than 8-10 at a time in the pan as it will overcrowd. The more irregular in shape they are, the crunchier they will become.
- Turn the heat little down a little, turn them around with slotted spoon and deep fry until crispy but not brown. It will take around 3-4 minutes. Remove using slotted spoon. Repeat with the remaining mixture.
Assemble the Chaat
- Dollop few spoons of sweetened yogurt on a serving plate, and spread a little.
- Then arranged palak pakora on the yogurt, sprinkle chaat masala.
- Spoon remaining yogurt on pakoras, then pour over the chutneys to your liking.
- Sprinkle sev, pomegranate arils, red onions and coriander leaves.
- Serve immediately.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Methi Paratha are Indian flatbreads made with fresh fenugreek leaves and spices. Perfect for breakfast, lunch or a snack.
Note – This recipe has been updated from the archives – first published January 2013. I’ve added new images and helpful content, with recipe changes highlighted below.
IMO paratha in all forms are the ultimate comfort food! I’m pretty sure most of you would agree!
Plain paratha are great alongside curries but I love flavoured parathas for breakfast or brunch. Think stuffed masala lachha paratha , paneer pyaaz paratha , or cabbage paratha .
These methi paratha are similar to Gujarati methi thepla but with some key differences. Thepla are made with a wider variety of flours, have the addition of yogurt and jaggery in the dough. Thepla are also rolled thinner.
I like to serve these with yogurt, a pickle such as gajar achar or ginger chai .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Whole wheat flour – aka chapati aata.
- Methi leaves – they should washed and chopped or torn. Do not substitute kasoori methi – it won’t give the same flavour.
- Coriander leaves – finely chopped. The coriander leaves with the methi add
- Aromatics – Green chillies and ginger – fresh is best. Garlic – freshly minced is best but you can also use bottled garlic paste.
- Spice powders – Red chilli powder, turmeric powder, garam masala – these spices add heat and flavour
- Oil or ghee – ghee or oil is added to the dough and oil is needed separately to pan-fry the paratha.
The original published recipe was for methi avocado paratha. Essentially the same as above but with mashed avocado instead of ghee/oil inside the dough, giving softness, colour and a little flavour. You can still give this version a go, simply swap the ghee/oil in the dough for half an avocado. Bind the dough as usual.
Storage
Methi paratha can be stored in an airtight container and stored at room temperature for up to two days.
The paratha can also be frozen. Simply roll out into paratha and stack in between alternating layers of parchment paper. Cook directly from frozen on a hot tawa.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Methi Paratha
Equipment
- Rolling Pin
- Griddle Tawa
- Spatula
Ingredients
- 1 cup methi
- 2½ cup wheat flour
- 3 tablespoon ghee or oil
- salt per taste
- 1 tablespoon garlic puree
- 1 tablespoon ginger
- 2 tablespoon green chillies minced
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon ajwain carom seeds
- oil for shallow frying
Instructions
- Place (except oil) 1 cup methi , 2½ cup wheat flour , 3 tablespoon ghee , salt , 1 tablespoon garlic puree , 1 tablespoon ginger , 2 tablespoon green chillies , 1 teaspoon turmeric , 1 teaspoon red chilli powder , 1 teaspoon ajwain in a mixing bowl or wide plate.
- Mix everything with your hands, at this point do not add any water.
- Keep mixing and form a dough, if you think the dough needs water, add few tablespoons of water and knead the dough.
- Set aside covered with clean kitchen towel about 10-12 minutes.
- Divide the dough in equal large lemon size balls.
- Roll out ball on a flat surface using dry flour and make a small round paratha.
- Then apply a little oil or ghee and dust some flour on the top side (this step will give you flaky layers).
- Fold the circle into a semi-circle and once again apply little oil or ghee and flour, fold it again.
- You will now have small triangle paratha.
- Roll into a bigger triangle without giving too much pressure and if needed dust some more flour to roll paratha.
- Shallow fry on a hot griddle or tava using oil till both sides are equally golden brown.
- Then make all the parathas with remaining dough and shallow fry.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
