Crispy Spinach Chaat: A Delicious Vrat-Friendly Snack
45 minutes
774 reads
About Crispy Spinach Chaat: A Delicious Vrat-Friendly Snack
Craving a crispy, flavorful snack that's both light and satisfying? This Crispy Spinach Chaat hits all the right notes, whether you're observing vrat or simply seeking a delicious treat.Fresh spinach leaves are transformed into crunchy delights, coated in a spiced water chestnut flour batter and fried until golden. Imagine the satisfying crunch followed by an explosion of creamy yogurt, tangy tamarind, and zesty green chutney.Finished with a sprinkle of roasted cumin and a touch of chili, this chaat is a unique and exciting way to enjoy the healthy goodness of spinach. Get ready for a flavor adventure!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Spinach Fritters
- 16 leaves Spinach medium size
- 1 cup Water Chestnut Flour singhade ka atta
- 1 tsp Chili Powder red
- 1 tbsp Coriander Powder dhania
- 1 tbsp Ginger Paste
- Rock Salt rock salt, to taste
- Oil for frying
For the Chaat
- 1/2 cup Yogurt whipped
- 2 tbsp Tamarind Chutney
- 2 tbsp Chutney green
- 1 tbsp Cumin Powder jeera, roasted
- Chili Powder red, to taste
Instructions
- In a large bowl, whisk together the water chestnut flour, rock salt, ginger paste, red chili powder, and coriander powder. Gradually add water until a thin batter forms. Let the batter rest for a few minutes. This allows the flour to hydrate, resulting in a lighter fritter.
- In a separate bowl, whisk the yogurt until smooth and creamy. Set aside.
- Wash and thoroughly dry the spinach leaves. Patting them dry ensures the batter adheres well. Heat oil in a large pan over medium-high heat. The oil is ready when a small drop of batter sizzles gently.
- Dip each spinach leaf in the batter, ensuring it's fully coated on both sides. Gently place the coated leaves in the hot oil, frying a few at a time to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy. Frying in batches ensures even cooking and prevents the oil temperature from dropping too low.
- Remove the fried spinach leaves from the oil and place them on a plate lined with paper towels to absorb excess oil. This helps maintain their crispiness.
- To assemble the chaat, arrange the crispy spinach leaves on a serving plate. Top with a dollop of whipped yogurt, tamarind chutney, and green chutney. Sprinkle with roasted cumin powder and red chili powder, to taste.
Recipe Notes
Good To Know
- For extra crispiness, ensure the spinach leaves are completely dry before dipping them in the batter; any moisture can prevent the batter from adhering and lead to soggy results.
- To add a nutty crunch, sprinkle crushed roasted peanuts or cashews (if allowed in your vrat) over the assembled chaat just before serving.
- If you prefer a less oily snack, you can shallow-fry the coated spinach leaves on a nonstick tawa with minimal oil, pressing them gently for even crisping.
- For a vibrant presentation, garnish the chaat with pomegranate seeds and finely chopped coriander, which will add bursts of color and a refreshing contrast to the spicy flavors.
Expert Tips
- For a richer flavor, you can add a pinch of asafoetida or hing to the batter.
- Adjust the spices in the chaat according to your preference. If you like it tangier, add more tamarind chutney. For extra heat, increase the amount of green chilies or chili powder.
- Don't overcrowd the pan when frying the spinach leaves. Fry them in batches to ensure even cooking and crispiness.
Storage Instructions
- This chaat is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat in a preheated oven or air fryer for a few minutes to restore crispness before serving.
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Recipe Nutrition
Calories: 111kcalFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6g
Hem Lata Srivastava
Articles: 200
4 Comments
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This is amazing! Excited to make it.
This looks incredible! I need to try it.
I’m excited to try this recipe!
This looks so good! Appreciate the share.