Lal saag patta chaat | Amaranth leaves chaat

Lal saag patta chaat | Amaranth leaves chaat

 

Lal saag patta chaat | Amaranth leaves chaat | lal maath patta chaat | Chawli ke patte ki chaat with step by step instructions

Lal saag patta chaat | Amaranth leaves chaat (crispy red Amaranth leaves chaat) is an Indian street food. It can be served as a snack/appetizer that is gluten free and vegan friendly.

The red colour lal saag/laal math/Chawli patta/ Amaranth leaves are fried in besan (gram flour) till crisp,  and then topped up with sweet yogurt, Dhania pudina chutney/ Coriander mint green chutney, tamarind chutney, onions, tomatoes and crunchy sev namkeen.

If you are a lover of indian style chaat, try my Poha alu raj Kachori to tantilize your tastebuds.

 

Lal saag patta chaat | Amaranth leaves chaat with red variety of leaves

Here in India, the red variety of saag is most commonly used in cooking, hence it’s known as lal saag.

It is locally known by many names like chaulai patte, lal saag, Amarnath, Amaranth leaves or lal maath in Marathi language.

The lal saag patta chaat | Amaranth leaves chaat turns out to be crispy tangy sweet spicy and addictive at the same time

 

A versatile chaat recipe Lal saag patta chaat | Amaranth leaves chaat

The versatility of this chaat recipe makes this dish so very exciting as almost every indian chaat recipe can be tweaked to suit to one’s taste.

The chutneys, seasonings or toppings for this recipe are as per every individual’s preference. It can be spicy or mild spicy, add onions or sans it, moist or dry etc….

What exactly is Lal saag patta chaat | Amaranth leaves chaat

Lal saag/Amaranth patta chaat comprises of red Amaranth leaves that are dipped in thick, gluten free, gram flour/besan batter, fried and arranged on a plate.
These crispy Amaranth pakoda (fritters) are then drizzled with smooth & sweet yogurt, khatti meethi tamarind chutney, Green chutney, and finally decked up with chopped onions, namkeen sev, fresh coriander leaves and pomegranate arils.
A pure bliss….
If you are looking for more street food recipes, do check out the following on the blog-

Step by step instructions and pictorial presentation to make Choulai patta chat

To begin with keep ready the tamarind jaggery chutney and the Green chutney. You can prepare both the chutneys a day in advance.

Now season the whipped curd/yogurt. Mix in cumin powder, chaat masala, (sometimes I also add a dash of kala namak / black salt). Stir and keep in the fridge to chill.

Meanwhile, remove the thick stalks from the lal saag/Amaranth leaves and keep aside.

 

Wash them well and pat dry with a kitchen towel ensuring that the leaves do not get break or bruised.

For the pakoda batter, mix together besan, rice flour, salt to taste, baking soda and red chili powder.

 

Add water little by little and make a smooth, semi thick paste. Keep it aside.

Heat oil in a kadai/deep wok. Once it’s hot, reduce the flame. Take one leaf and dip it in the prepared besan batter.

 

Make sure that lal saag leaf gets nice coating of batter all over. Shake off the excess if any.

Gently slide one leaf at a time in the oil and fry on medium heat till both sides are golden brown and crisp.

Remove on a absorbent paper. Fry all the leaves in the similar manner.

Once done with all leaves, to serve, arrange pakoda/ fritters (depending on the size of the lal saag leaves) on individual serving plates.

 

Place chopped onions. Sprinkle salt, chaat masala. Drizzle with sweetened yogurt, green chutney, tamarind chutney and garnish with namkeen sev, coriander leaves and pomegranate arils.

 

Serve immediately.

Note:

1. Make this chaat interesting by keeping the fried lal saag leaves, yogurt, chutneys, namkeen sev and condiments at the serving table and let your family/ guests make their own plate.

2. Adding rice flour ensures that the lal saag patta/Amaranth leaves pakoda (fritters) remain crisp.

3. To make this chaat vegan, replace normal yogurt with vegan version of yogurt/curd.

 

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5 from 11 votes

Lal saag patta chaat | Amaranth leaves chaat

Lal saag patta chaat | Amaranth leaves chaat (crispy red Amaranth leaves chaat) is an Indian street food. It can be served as a snack/appetizer that is gluten free and vegan.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer
Cuisine: North Indian Recipes
Keyword: Amaranth ke patte ki chaat, Chawli ke patte ki chat, Lal maath chat recipe, Lal saag patta chaat
Servings: 2
Author: Lata Lala

Ingredients

For lal saag patta pakoda/ Fritters:

  • 1 cup Besan Gram flour
  • 2 tbsp Rice flour
  • ½ tsp red chili powder
  • Salt to taste
  • ¼ tsp Baking soda
  • Water as required use water little by little till you have a batter that just coats the leaves
  • 20 leaves lal saag patta /Amarnath leaves preferably large sized
  • Oil for frying

To serve

  • To serve:
  • Tamarind jaggery chutney - as required
  • Green Chutney - as required
  • Yogurt whipped - 1/2 cup
  • Roasted Cumin powder - 1/2 tsp
  • Chaat masala - 1 tsp
  • Salt to taste
  • Onion chopped - 2 tbsp
  • Nylon sev - 2 tbsp
  • Pomegranate arils - 1/4 cup
  • Coriander leaves to garnish

Instructions

  • To begin with keep ready the tamarind jaggery chutney and the Green chutney. Both chutneys can be prepared a day in advance.
  • Now season the whipped curd/yogurt. Mix in cumin powder, chaat masala, (sometimes I also add a dash of kala namak / black salt). Stir and keep in the fridge to chill.
  • Meanwhile, remove the thick stalks from the lal saag/Amaranth leaves and keep aside.
  • Wash them well and pat dry with a kitchen towel ensuring that the leaves do not get break or bruised.
  • For the pakoda batter, mix together besan, rice flour, salt to taste, baking soda and red chili powder.
  • Add water little by little and make a smooth, semi thick paste. Keep it aside.
  • Heat oil in a kadai/deep wok. Once it's hot, reduce the flame. Take one leaf and dip it in the prepared besan batter.
  • Make sure that lal saag leaf gets nice coating of batter all over. Shake off the excess if any.
  • Gently slide one leaf at a time in the oil and fry on medium heat till both sides are golden brown and crisp.
  • Remove on a absorbent paper. Fry all the leaves in the similar manner.
  • Once done with all leaves, to serve, arrange pakoda/ fritters (depending on the size of the lal saag leaves) on individual serving plates.
  • Place chopped onions. Sprinkle salt, chaat masala. Drizzle with sweetened yogurt, green chutney, tamarind chutney and garnish with namkeen sev, coriander leaves and pomegranate arils.
  • Serve immediately.

Notes

1. Make this chaat interesting by keeping the fried lal saag leaves, yogurt, chutneys, namkeen sev and condiments at the serving table and let your family/ guests make their own plate.
2. Adding rice flour ensures that the lal saag patta/Amaranth leaves pakoda (fritters) remain crisp.
3. To make this chaat vegan, replace normal yogurt with vegan version of yogurt/curd.

 

 

I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you. Let me know if you have any questions below in the comment section.

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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.

Happy Cooking

Regards❤️

Lata

 

 

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This Post Has 20 Comments

  1. Rafeeda - The Big Sweet Tooth

    5 stars
    This is so very interesting! The frying of the amarant leaves like pakoda and enjoying like chaat is really novel…

    1. Lata Lala

      Thanks Rafeeda, it really turned out very good. I love using green leaves in various ways, this was purely an experiment that was highly successful.

  2. Poonam bachhav

    5 stars
    Such a lip smacking chat with amaranth leaves fritters ! Never tried it but your post is tempting me to give it a try soon.

    1. Lata Lala

      Poonam this chaat is delicious and please give it a try. Thank you for stopping by.

  3. Mayuri Patel

    5 stars
    Awesome chaat. I’ve tasted the palak patta chaat but with red amaranth that’s wow. It must be difficult to handle the delicate lal saag leaves as they are much thinner than palak ones.

    1. Lata Lala

      You are so right Mayuri, it was bit difficult to handle these amaranth leaves, but I could manage it well. Glad to know that you liked this chaat.

  4. 5 stars
    Quite often I see these leaves in the Vegetable market but never thought of buying them, because there were never a good recipe in hands. Now I am sure of buying them after seeing this amazing post.

    1. Lata Lala

      Thank you Shailender, this chat recipe is worth trying.

  5. Sandhya Ramakrishnan

    5 stars
    We all love spinach pakora and in fact it one of my son’s favorite. Love the idea of making it as a chat. They love chat in any form and this is something they would finish off in minutes. I use the red amaranth but never pakoda with it. Will try it next time.

    1. Lata Lala

      Red amaranth leaves are so much healthy, ans serving it in chat form makes it more appealing Sandhya. please do try this.
      Thanks for stopping by.

  6. Geetanjali

    5 stars
    Wow! Lal sag pakora chaat sounds amazing! That’s an innovative way to make lip-smacking snack with this nutritious leaves. Great share!

    1. Lata Lala

      Thank you Geetanjali. Glad to hear from you.

  7. Padma Veeranki

    5 stars
    This is a lip-smacking & nutritious snack with amaranth leaves fritters….Love spinach chaat! You pics are making me drool!

  8. Priya Srinivasan

    5 stars
    totally loving this chat recipe! a delicious way to enjoy amaranth leaves ! Looks very tempting with all the delicious toppings! Lovely chat recipe!

    1. Lata Lala

      Thanks Priya, in fact we all love chat in any form, right na.

  9. Seema Sriram

    5 stars
    This looks exciting as my kids will love anything in the form of chaat. I am sure they will have lots more than a few leaves with this.

    1. Lata Lala

      Glad to know that you liked it. Thank you Seema.

  10. 5 stars
    Pass me that plate looks so delicious! I have made baby spinach leaves chaat but not using amaranth, such a lovely idea.

    1. Lata Lala

      It’s kind of similar to palak patta chaat recipe Jagruti. But the amaranth leaves tastes so good in this chaat so it’s worth trying.
      Thank you dear for writing in.

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