Air fryer recipe · Snacks
Air-Fryer Palak Patta Chaat
Whole spinach leaves cloaked in crisp gram-flour batter and showered with chutney.
- 22 minTotal time
- 185°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 7.3 gprotein
- 23.1 gcarbs
- 3.2 gfat
- 3.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Large spinach leaves16 leaves
- Gram flour (besan)3/4 cup
- Rice flour2 tbsp
- Carom seeds (ajwain)1/2 tsp
- Sweet yogurt3/4 cup
- Tamarind chutney3 tbsp
- Fine sev1/2 cup
- Chaat masala1/2 tsp
Method
Wash and dry leaves
Rinse the spinach leaves and pat them completely dry so the batter clings instead of sliding off. Keep the stems on as little handles for dipping.
Whisk a thin batter
Blend the gram flour with rice flour, ajwain, a pinch of turmeric, and salt, adding water slowly to a coating consistency. It should veil the leaf without dripping into a puddle.
Dip and shake
Hold each leaf by the stem, dip it fully, and shake off the excess so the coating stays light. A thin layer is what turns shatteringly crisp in the dry heat.
Plate the crisp leaves
Arrange the fried leaves on a platter and drizzle the sweet yogurt in thin streaks. Finish with tamarind chutney, a dusting of chaat masala, and a flurry of fine sev.
Air-fry the leaves
Place the battered leaves in a single layer without overlap and air-fry at 185C for 11 minutes, turning gently halfway. They are done when the coating is pale gold and audibly crisp.
