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Author Notes: For me chaat is comfort food at its best. A bowl of fried greens isn't ideal but it sure is delicious! —nykavi
- 2 cups Baby spinach leaves
- 1 tablespoon Chickpea flour or Besan
- 2-3 tablespoons Water
- 1/4 teaspoon Kosher salt
- 2 cups Canola oil
- 1/2 cup Yogurt, whisked
- 2 tablespoons Red Onion, finely chopped
- 2 tablespoons Tomato, finely chopped
- 1 teaspoon Chaat Masala (store-bought)
- 3 tablespoons Tamarind Chutney (recipe below)
- 1 cup Tamarind Pulp
- 2 cups Water
- 1/2 cup Jaggery or Brown sugar
- pinch of Kosher salt
- Start by first making the chutney. Soak tamarind in water for 2 to 3 hours.
- Squeeze pulp with your hands and strain liquid into a saucepan. Discard pulp.
- Place saucepan over a medium high flame and add jiggery and salt and let it boil gently. Give the sauce a stir every 5 minutes so it doesn't stick to the bottom of the pan. The sauce will thicken as it boils. It should reach the consistency of pancake syrup. Cool and store on a glass container.
- Once the sauce is ready start on the chaat. Wash spinach leaves. Spread leaves on to paper towels and blot completely dry.
- Whisk chickpea flour, water and salt till it is lump free. The batter should be watery.
- Heat canola oil in a kadhai, wok or heavy bottomed saucepan. It should take a minute on a medium high flame.
- Drop a tiny bead of batter into the oil. if it springs back up to the top the oil is ready. Dip a leaf into the batter, shake off the excess and drop leaf onto the oil. Fry 6 or 7 leaves at a time. The leaves will crisp up in 20-30 seconds. Drain onto paper-lined sheet pan. Finish frying all the leaves in the same fashion.
- Have yogurt, red onion, tomato, tamarind chutney and chaat masala ready in separate bowls.
- Assemble chaat by placing a handful of spinach in a bowl. Drizzle a tablespoon of tamarind chutney over spinach. Top that with 2 teaspoons of yogurt. Scatter some onion and tomato over spinach. Finish with a liberal sprinkling of chaat masala. And eat ASAP as the spinach gets soggy very fast!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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