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Palak Papdi Chaat

Palak Papdi Chaat is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
No Bake
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


16 Spinach leaves (washed and pat dried)

300 g or as required thick curds (beaten)

6 boiled Potatoes (finely chopped)

1 medium sized bowl of sweet date chutney

1 medium sized bowl green chutney

2 tsp - Red Chilli powder

2 tsp - Cumin seed powder

handful of fresh Coriander leaves (finely chopped)

oil for deep frying

For Making the Gram Flour Batter:

10 tbsp - gram flour

4 tsp - Red Chilli powder

3 tbsp - oil

salt to taste

sufficient water to make the batter


  1. In a bowl, add gramflour, red chilli powder, oil and salt.
  2. Add sufficient water and make a little thick batter.
  3. The batter should be thick enough to coat the spinach leaves.
  4. Dip each spinach leaf in the gram flour batter and deep fry on a medium flame till golden.
  5. Store the papdis in an airtight container.
  6. To serve:
  7. Place each papdi in a plate.
  8. Evenly spread some boiled potatoes on it.
  9. Top it with little sweet date chutney and green chutney as per your taste.
  10. Evenly top it with a generous helping of curds.
  11. Sprinkle red chilli powder and cumin seed powder on it.
  12. Garnish with coriander leaves and serve.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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