Palak Chaat

Ultra-crispy fried spinach leaves topped with cool yogurt and tangy chutneys. A sharp contrast between hot frying and cold yogurt, balanced by vibrant spices.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 369
• Protein: 15 g
• Carbs: 39 g
• Fat: 15 g

Ingredients

• 200 g Spinach ( large whole leaves, washed and thoroughly dried )
• 150 g Chickpea flour ( sifted )
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 pinch asafoetida
• 500 ml Peanut oil ( for frying )
• 150 g yogurt Indian ( whisked )
• 1 tbsp tamarind paste
• 2 tbsp mango chutney
• 0.5 piece Red onion ( very finely chopped )
• 0.5 piece Pomegranate ( seeded )
• 10 g Mint fresh ( finely sliced )
• 10 g Fresh cilantro ( finely sliced )
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala
• 50 g Sev (Chickpea flour noodles)

Instructions

1. Batter preparation

   In a mixing bowl, combine the chickpea flour with turmeric, chili powder, asafoetida, and salt. Gradually whisk in water until a smooth batter forms that coats the back of a spoon without being too thick.

2. Frying the spinach

   Heat the peanut oil to 180°C. Dip each dry spinach leaf into the batter, drain the excess, and drop into the hot oil. Fry until the leaf is stiff and brittle, with a golden yellow color.

3. Preparing the chutneys

   Thin the yogurt with a little water until fluid. Mix the tamarind paste with a bit of brown sugar to balance the acidity. Finely chop the mint and coriander.

4. Final assembly

   Arrange the fried leaves in a dome. Generously drizzle with yogurt, then tamarind and mango chutneys. Sprinkle with red onion, pomegranate, mint, coriander, sev, and dust with chaat masala. Serve immediately to maintain the crunchiness.

Chef's tips

• Spinach leaves must be bone-dry before dipping, or the batter will slide off.
• Do not overcrowd the fryer, or the oil temperature will drop and the leaves will become greasy.
• Asafoetida is the secret to the deep umami flavor in this vegetarian dish.

Storage

Consume immediately. The leaves lose their crunch within minutes of contact with the yogurt.