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Spicy and tangy spinach pakora chaat brings together crispy pakoras and vibrant chaat toppings in one addictive snack. This recipe captures that irresistible mix of crunch bold heat and cool creamy yogurt that makes Indian chaat so beloved for gatherings or rainy-day indulgence. With a few pantry staples and a handful of fresh vegetables you can create the ultimate street snack at home.
I made this first for a Diwali potluck and friends could not stop asking for the recipe. Now it is my top pick for impressing guests who love bold flavors.
Ingredients
- Fresh spinach leaves: Provide that earthy flavor and stay crisp when fried. Look for vibrant deep green leaves with no yellowing for the best taste.
- Besan or gram flour: The backbone of the batter. Choose fine fresh flour for lightness.
- Onion: Adds sweetness and texture. A firm unblemished onion will give the brightest flavor.
- Green chilies: Offer clean heat. Use small slender ones for maximum punch.
- Ajwain or carom seeds: Deliver a slight bitterness and aid digestion.
- Cumin seeds: Give an aromatic dose of warmth. Try toasting them lightly for deeper flavor.
- Red chili powder and turmeric powder: Bring vivid color and a nuanced burn to the batter.
- Salt: Helps every flavor pop. Taste your batter and adjust to your liking.
- Water: Needed to achieve a thick coating consistency. Add slowly to avoid runny batter.
- Oil for frying: Use a neutral oil with a high smoke point like sunflower or canola.
- Boiled potatoes: Form a soft contrast to crunchy pakoras. Waxy potatoes hold their shape best.
- Chopped onions and tomatoes: Give a juicy fresh hit. Pick ripe flavorful tomatoes and crisp red onion if possible.
- Fresh coriander leaves: Brighten the overall dish. Chop just before using for best aroma.
- Chaat masala: Layers on tang and spice. Opt for a quality blend from your local Indian store for authentic taste.
- Tamarind chutney: Brings sweet tangy depth. Either store-bought or homemade is great.
- Yogurt: Provides a cooling creamy balance. Full-fat yogurt is luxuriously smooth.
- Lemon juice: Lifts all the flavors. Fresh-squeezed is always best.
- Sev or crushed papdi: Adds crunch. Choose a crispy store-bought variety.
- Pomegranate seeds: Optional but highly recommended for a pop of color and juice.
Step-by-Step Instructions
- Prepare the Batter:
- Start by mixing besan ajwain cumin seeds red chili powder turmeric powder and salt in a large bowl. Add water little by little until you have a thick batter that coats a spoon but does not drip off quickly. This prevents thin pakoras that fall apart in the oil.
- Add Greens and Onions:
- Gently fold in the spinach leaves thinly sliced onions and chopped green chilies. Make sure every leaf and slice of onion is fully coated for even flavor and crunch.
- Fry the Pakoras:
- Heat oil to medium heat in a deep frying pan. To test readiness drop a tiny amount of batter in – it should sizzle immediately and float up. Using a spoon drop portions of the batter mixture in carefully. Fry each batch for around three to four minutes until deep golden and crispy. Use a slotted spoon to transfer pakoras to a plate lined with paper towels to absorb extra oil.
- Assemble the Chaat:
- In a wide shallow bowl lay down the fresh hot pakoras. Scatter boiled diced potatoes evenly on top followed by chopped onions and juicy tomatoes.
- Layer Chutneys and Yogurt:
- Drizzle over the tamarind chutney and smooth whisked yogurt making sure to cover every corner for balanced flavor in each bite.
- Add Final Spices and Herbs:
- Sprinkle a generous pinch of chaat masala and freshly chopped coriander all over. Squeeze a little fresh lemon juice to bring everything together.
- Garnish and Serve:
- Finish your bowl with a handful of sev or crushed papdi for added texture. If you like add some pomegranate seeds for a burst of sweetness and beautiful contrast. Serve right away to enjoy that perfect combination of hot pakoras and chilled toppings.
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The crushed carom seeds in the batter do not just boost the flavor but also remind me of my grandmother’s kitchen where ajwain was used in almost every snack dough. The fragrance always takes me back to rainy weekends spent frying up treats with my siblings.
Storage Tips
Store leftover pakoras in an airtight container lined with a paper towel. Reheat them in an air fryer or hot oven for a few minutes to restore crispness. Keep toppings separate and only assemble when ready to eat to maintain texture.
Ingredient Substitutions
If you are out of spinach try using shredded kale or fenugreek leaves for a robust earthy flavor. Chickpea flour always works best but a mixture of coarse rice flour and regular wheat flour can be used for a different crunch when gluten is not an issue. For less heat swap green chilies with sweet bell pepper or skip them entirely.
Serving Suggestions
This chaat shines as an appetizer for any festive meal or as part of a street food dinner spread with papdi chaat and bhel puri. For a special family gathering serve it with a big pot of masala chai for the ultimate monsoon feast.
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This chaat is a celebration of flavor tradition and easy kitchen creativity that turns pantry basics into a crowd-pleasing treat.
Frequently Asked Questions
- → Can I make the pakoras in advance?
Yes, you can prepare the pakoras a few hours in advance, but they're best assembled with the chaat toppings just before serving to maintain their crispiness. If making ahead, store the fried pakoras at room temperature and reheat in a 350°F oven for 5 minutes to restore crispness before assembling.
- → Is there a way to make this dish less spicy?
Absolutely! Reduce or omit the green chilies and decrease the amount of red chili powder in the pakora batter. You can also reduce the chaat masala sprinkled on top, as it contains some spicy elements.
- → What can I substitute for besan (gram flour)?
Chickpea flour is the same as besan and makes the best substitute. In a pinch, you could use a mix of all-purpose flour and cornstarch (2:1 ratio), though the flavor and texture will be different from traditional pakoras.
- → Can I make this dish vegan?
Yes, simply replace the yogurt with plant-based yogurt such as coconut or soy yogurt. All other ingredients in the traditional recipe are already vegan-friendly.
- → What other vegetables can I add to the pakora batter?
You can customize your pakoras by adding grated carrots, finely chopped bell peppers, corn kernels, or grated cabbage. Just make sure any additions are cut small and don't contain too much moisture, which could make the batter too wet.
- → How do I store leftover chaat?
Chaat is best enjoyed immediately after assembly. If you have leftovers, store the components separately: keep the fried pakoras in an airtight container at room temperature and refrigerate the toppings. Reheat pakoras in the oven before reassembling with fresh toppings.