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


     




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