Chhaya RecipesFeatured
Crispy Spinach Chaat
Chaat is a savory snack that originated in India, which is occasionally served as an appetizer in restaurants, but is a regular feature of many wayside stalls in cities across the country. The spinach chaat is a fresh take on the popular fare and is served as a tea-time snack at homes and parties. Spinach chaat is a delicious assembly of crispy batter fried spinach leaves and is a gluten-free appetizer.
Total time: 15 to 20 minutes
Serving : 4 people
ingredients:
For the batter:
- 1 cup chickpea flour (besan)
- 1 tbsp rice flour
- 15 spinach leaves (medium-sized)
- Water as needed to make a thick batter
- Salt to taste
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- 1 tsp carom seeds
- Pinch of asafoetida
- Small pinch of baking soda
- Oil for deep frying
For the chaat:
- 1 cup sweetened curd (yogurt) (whisked)
- 2 tbsp tamarind chutney
- 2 tbsp coriander, mint chutney
- 1 tsp chaat masala
- 1/4 tsp red chili powder
For garnish:
- Masala peanuts
- Few pomegranate kernels
- Coriander leaves (finely chopped)
Instructions:
To make Crispy Spinach
- Add water, salt, asafoetida, baking soda and spices to chickpea flour to make a thick flowing batter and set aside
- Heat oil and coat the spinach leaves with batter and deep fry until golden brown and crisp
Assembling the Chaat:
- Arrange crispy spinach in a plate
- Pour sweetened curd and both chutneys over the crispy spinach
- Sprinkle chaat masala, and red chili powder over the leaves
- Garnish with peanuts, pomegranate kernels and coriander leaves
- Serve immediately, as the dish is not suitable for reheating or freezing
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
