During Fasting or Vrat, you can make Fried Palak ki chaat made with Singhare Ka atta. Serve this Palak Pakore as a chaat during the Fasting/Vrat days. This pakora is made with Singhare ka atta and is served with Sonth Ki Chutney.
For the second day of street food, I made this Fried Palak ki chaat considered as a Vrat Recipe. During fasting days, I read that they use this Singhare ka Atta or water chestnut flour for cooking. So making these pakoras with this flour makes it a suitable Vrat Snack.
I adapted this recipe from NDTV, reading which made me feel it’s very easy and quick to make. Of course, the recipe is simple to make, only I took forever to make it. Also, the palak we are getting at this time are really huge ones and to dip the entire leaf, felt I have to use loads of oil. So I used an almost flat frying pan and used a little oil to deep frying the single leaf in batches.
As expected boys didn’t even touch it. We enjoyed it so much, especially the sweet curds which is something I always make for chats, gave this a wonderful taste.
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Palak Pakore Ki Chaat ~ A Delhi Street Food
For Fried Palak
- 1 cup Water Chestnut Flour Singhare ka atta
- 10 nos Spinach Leaves whole
- Salt to taste
- Cold Water to mix
- 1 tsp Red Chilli powder
- 2 Green Chilies finely chopped
- 1 tbsp Coriander leaves finely chopped
- 1 tsp Amchur Dried mango powder
- Water for making batter
- Cooking Oil for deep-frying
Other ingredients for Assembling
- 1/2 tsp Sugar
- 1/2 cup Curds beaten and sweeten with sugar
- Sonth ki chutney
- Chaat Masala
- Red Chili Powder
- Ginger finely chopped
- Coriander leaves finely chopped
- Wash and drain the spinach leaves.
- In a bowl, mix the flour, salt, chilli powder, green chilies, coriander leaves and amchoor, in enough water, to make it up to a pouring consistency.
- Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the spinach leaves into the batter, and drop into the hot oil, one by one and fry over medium heat, to a very light brown. Remove and keep it aside.
- When ready to serve fry over high heat to a golden brown. Remove with a slotted spoon and drain on a kitchen towel.
- Layer the fried pakodas on a serving dish in a single layer and pour the sonth over followed by the dahi.
- Sprinkle the chaat masala, chili powder, ginger, and serve.
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