Palak Pakodi Dahi Chaat recipe




45- 50 min


Palak Pakodi Dahi Chaat

A sinful plate of spicy, tangy Palak Pakodi Dahi chaat is the perfect solution to your ‘rainy day food cravings’. Accompanied by a cup of tea or coffee, it is the perfect dish to enjoy the season. Palak (spinach) pakodi (fritters) are topped with spiced wholesome Sarda Farms dahi to make this lip-smacking snack that can be enjoyed all year round.



For the Palak Pakodi

  • 8-10 ‏Spinach leaves, washed, towel dried and roughly chopped
  • ½ ‏Cup Besan (chickpea flour)
  • 2 tablespoons ‏Rice flour
  • ½ teaspoon ‏Turmeric powder
  • 1 teaspoon ‏Red chilli powder
  • 1 teaspoon ‏Ajwain (carom seeds)
  • ¼ teaspoon ‏Hing (asafoetida)
  • ‏Salt to taste
  • ‏Oil as required for deep frying


For the Palak Pakodi

Heat oil in a wok on medium flame. Mix all the ingredients under ‘For the Palak Pakodi’ except the oil.

Add a tablespoon of hot oil to it and mix. Gradually add some water to make a thick (dropping consistency batter)

Drop spoonful of batter in the hot oil and fry till golden brown.

Drain on absorbent paper and cool. For the spiced dahi In a bowl, whisk the dahi.

Add salt and the herbs. Mix well. You can chill the dahi for about 30 minutes if you like.

To serve:

Place the pakodi on a serving dish.

Spread dahi over it.

Sprinkle cumin & red chilli powder over it.

Drizzle date-tamarind chutney as required and serve.



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