Crispy, tangy, sweet & spicy, addictive, complexity of flavours, versatile – all this, is what makes this particular chaat a very exciting one. You can enjoy the fritters on their own or chaat style, just as we like it :)
Saltto taste, I prefer kala namak (black salt) to regular salt
1/2cupPomegranate arils
Mint leavesto garnish
Instructions
FOR SPINACH FRITTERS
Remove the thick stalks from the spinach and keep the leaves aside. Wash the leaves in plenty of water, twice and then pat dry them on a kitchen towel ensuring that the leaves do not get bruised.
For the batter, mix together the rice flour, besan, red chilli powder, carrom seeds and salt. Add water and make a smooth, lump free batter. Keep it aside.
Heat oil in a wok. Reduce the flame.
Take one leaf and dip it in the batter. Coat it all over and then allow the excess batter to gently drizzle off, leaving just a nice thin coating of the batter on the leaf.
Gently tip-in the leaf into the oil and fry on medium heat till both sides are golden brown and crisp. Remove on an absorbent sheet or napkin. Fry all the leaves, one at a time, in the similar manner and set them aside.
FOR SERVING
Mix in the ground cumin, chaat masala, ground black pepper and mint powder to yogurt. Stir and keep aside,
Arrange 4-5 leaves (depending on the size of the spinach leaves) on individual serving plates. Drizzle with yogurt, green chutney, tamarind chutney and garnish with mint leaves or cilantro leaves and pomegranate seeds.
You can even give an additional sprinkle of a little chaat masala and cumin powder. Serve immediately. Enjoy!
Notes
Keep in mind that if the batter is too thick, the fritters won't be as crisp as you would like them to be. And if it is too thin, then it will not coat the spinach leaves properly.
Adding rice flour ensures that the fritters remain crisp
Make this chaat fun, by keeping the fried leaves, spiced yogurt, chutneys and condiments at the serving table and allowing your family/ guests to make their own plate.