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


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)


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


Read Today's News TODAY...
on our Telegram Channel
click here to join and receive all the latest updates

Back to top button