Spinach Chaat Recipe
Crispy spinach with a tangy tamarind sauce.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Prep the Spinach
Wash the spinach leaves thoroughly under running water to remove any dirt. Pat them dry using a kitchen towel or paper towels.
- 2
Prepare the Coating
In a large bowl, mix the rice flour, chickpea flour, cumin powder, red chili powder, and salt until well combined.
- 3
Coat the Spinach
Take a handful of spinach leaves and dip them into the flour mixture, ensuring they are evenly coated. Shake off any excess coating.
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium heat until it's hot enough for frying (around 180°C or 350°F). You can test the oil by dropping a small amount of the batter into it; if it sizzles and rises to the surface, the oil is ready.
- 5
Fry the Spinach
Carefully place the coated spinach leaves into the hot oil in batches. Fry until they are crispy and golden brown, about 2-3 minutes. Remove them with a slotted spoon and place them on paper towels to drain excess oil.
- 6