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
  

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  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

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