• HealthyNidhi

Aloo Palak Chaat ( Potato and Spinach )

Updated: Nov 13, 2019

I am sharing a ninja recipe with you through this simple-sounding Aloo Palak chat.

Potatoes are a favourite of most of the people and an added dose of spinach makes it even more healthy.

Raw Sweet potatoes are a rich source of complex carbohydrates, dietary fiber and beta-carotene including vitamin B5, vitamin B6 and manganese. Sweet potato with dark orange flesh have more beta-carotene than those with light-coloured flesh.

An unusual combination of hot and cold, sweet ( sweet potato)and bitter (spinach), crunchy and smooth, spicy and sweet, this chaat is a game-changer.

All you need is when you have sweet potatoes and spinach in hand.

All the other goodness combined in one.

Because of the versatility and easily available ingredients, this recipe is a clear winner and comes in handy whenever hunger strikes.

Perfect to please a crowd at a party, or a simple dinner idea,kid-friendly ( keeping the spice level really low) and so deliciously Indian. What better could I ask for?

Serves 4

Cooking time 45 minutes

Preparation time 20 minutes

Cuisine Indian, snacks

Author healthynidhi


500 grams sweet potato

200 grams spinach

1.5 cup gram flour (chickpea flour)

1/2 cup finely chopped onion (optional)

2 teaspoon ginger-green chilli paste (or to taste)

1 teaspoon chilli powder (or to taste)

2 tablespoon fennel seeds crushed

salt to taste

oil/ghee/mustard oil to grease


1 cup thick yoghurt +1 teaspoon sugar

1/2 cup pomegranate kernels

1/4 cup date tamarind chutney

1/4 cup coriander mint chutney


chopped coriander

red chilli powder

roasted cumin powder

rock salt(to taste)


  1. peel and grate/process the sweet potatoes and soak in water to avoid discolouration.

  2. wash and chop spinach finely.

  3. after 30 minutes of soaking, drain the sweet potatoes to remove any excess water. A tea towel could be used at this stage to remove any excess water.

  4. Add the chopped spinach.mix well.

  5. add salt and chickpea flour .mix well to coat.

  6. At this stage, the spinach will release a lot of water which will help to bind the mixture.

  7. add spices and mix well.add few sprinkles of water if needed to make a semi stiff batter.

  8. Heat the oven at 175 degrees centigrade.

  9. Oil a cookie sheet with olive oil/ghee or any oil.

  10. Drop a tablespoon of batter on the cookie sheet.

  11. The cookie sheet could make 12 pieces.press the top to flatten.

  12. Alternatively, you can cook these patties in a well-seasoned cast-iron skillet as well.

  13. Cook the fritters in the oven for 15 -20 minutes and flipping these in between and flattening them.One's golden brown put off the heat and keep aside.

  14. Repeat this process with the remaining batter or use 2 cookie sheets to use up all the batter.


oil makethe brand

  1. Lay the cooked sweet potato fritters on a serving plater.

  2. Beat the yoghurt with sugar and some water to make a thick pourable consistency.

  3. Arrange the fritters on a serving platter pour the thick yoghurt over it.

  4. Drizzle some sweet tamarind chutney.

  5. add some pomegranate kernels on the top.

  6. sprinkle cumin powder, chilli powder, fresh chopped coriander and some rock salt if using.

  7. serve at room temperature.

Top Tips

In the Oven.

  1. This batter works well in the oven if baked for 20-25 minutes and flipped in between. Remember to oil the cookie sheet.

  2. Cookie sheet makes the best/crispiest fritters.You dont need to line the cook sheet but greasing is important.

On the Stovetop

  1. Grease a cast-iron skillet and make 3''-4''dia patties. Cook on both sides till golden brown. Repeat till the whole batter is used up.

  2. Alternatively, use this same batter to make roesti kind of fritters (6'') and then pour the yoghurt on the top with other toppings.

In an air fryer

  1. Grease with mustard oil. Make round balls and heat for 20 minutes at medium heat or till golden brown depending on the brand of the air fryer.

In a paniyaram Pan.

  1. Grease the pan with ghee /oil and drop spoonful of this batter and cook on both sides till golden brown.

Shallow frying

  1. Make 3'' or 4'' patties and shallow fry in medium hot oil. Drain and keep aside.

Deep frying

  1. Drop small roundels in medium heated oil and fry till golden brown. Drain on a tissue paper.

This batter is so delicious that it can be used in ways more than one.

Some of the ways to enjoy these fritters are:

  1. Potato Spinach Chaat (baked, oven method) with yoghurt and chutney and other topping suggested above.

  2. Veggie balls (air-fried method) with date tamarind chutney.

  3. Veggie pancakes( stove stop method) with mint chutney.

  4. veggie balls in tortilla wraps (paniyaram pan method) with a side salad of lettuce.

  5. veggie fritters (deep-fried) topped with chaat masala and coriander mint chutney.

  6. Veggie patties (shallow fried ) topped with garlic mint raita.

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