PALAK PATTA CHAAT - SUPER SPINACH CHAAT - VEGAN | Sanjana.Feasts

Mix together all the ingredients and chill in the fridge until needed.

Place the chickpea flour in a large bowl. Add the Kashmiri chilli powder, turmeric, asafoetida, dried garlic powder, salt, ajwain and rice flour. Stir to combine.

Next, add the oil and lemon juice. Gradually add the water, whisking to ensure a smooth batter.

Heat the oil in a large pan suitable for deep frying, about 5cm deep. Bring the temperature to 200C/400F.

Dip a spinach leaf in the batter, gently shaking off any excess. Carefully place the spinach leaf in the hot oil.

Repeat with more spinach leaves, frying in batches of 6-7. Turn the spinach in the oil often until golden and crispy.

Lift the spinach out of the oil using a perforated spoon and place on a tray lined with paper towels to absorb excess oil.

Arrange the spinach leaves on a tray. Top with onions, tomatoes, chilled masala yoghurt, chutneys, sev, fresh coriander leaves, optional chaat masala, and serve with lemon wedges.

Equipment Needed

Spice Level:

Dietary