Palak Chaat
Ingredients
- 200 gSpinach (large whole leaves, washed and thoroughly dried)
- 150 gChickpea flour (sifted)
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 pinchasafoetida
- 500 mlPeanut oil (for frying)
- 150 gyogurt Indian (whisked)
- 1 tbsptamarind paste
- 2 tbspmango chutney
- 0.5 pcRed onion (very finely chopped)
- 0.5 pcPomegranate (seeded)
- 10 gMint fresh (finely sliced)
- 10 gFresh cilantro (finely sliced)
- 1 pinchGray sea salt
- 1 tspChaat Masala
- 50 gSev (Chickpea flour noodles)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The leaves lose their crunch within minutes of contact with the yogurt.
