Crispy, tangy, sweet & spicy, addictive, complexity of flavours, versatile – all this is what makes this particular street food dish a very exciting one. The best part about Indian street food dishes is that they can be easily adjusted to cater to individual palates. The vendors organize everything mise en place (pronounced- meez en plas) and just before serving, throw in everything together to create a dish in seconds. The seasonings and sauces/dressings are adjusted as per the individual’s preference – spicy or mild, dry or moist, less or more of a chutney or dressing, salty or bland, onions or sans it, etc,etc.
I used the following measurements.
For Spinach Fritters:
¼ cup Rice flour (2 tbsp to ¼ C – you can adjust the amount as per taste)
¼ tsp red chili powder
¼ tsp Carrom seeds
Salt to taste
½ cup scant, Water (use water little by little till you have a batter that just coats the spinach leaves)
20 leaves Spinach (preferably large sized)
Oil for frying
Yogurt – 3 cups (whipped)
1 tsp ground roasted Cumin
1 tsp Chaat masala
¼ tsp ground Black pepper
¼ tsp dry Mint powder
Salt to taste
Half a cup (+/-) pomegranate seeds
Mint leaves to garnish
Keep ready the tamarind sauce and the green chutney. Both can be prepared a day in advance.
Mix in the ground cumin, chaat masala, ground black pepper and mint powder to yogurt (I also add a little kala namak / black salt). Stir and keep aside.
Meanwhile, remove the stalks from the spinach and keep the leaves. Wash them and 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 chili powder, carrom seeds and salt. Add water and make a smooth paste. 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 gently remove/ shake off any excess, leaving just a nice thin coating of the batter on the leaf. Gently tip the leaf in the oil and fry on medium heat till both sides are golden brown and crisp. Remove on a absorbent paper. Fry all the leaves, one at a time, in the similar manner.
To serve, 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.
Note: Make this chaat fun by keeping the fried leaves, spiced yogurt, chutneys and condiments at the serving table and letting your family/ guests make their own plate.
Note: Adding rice flour ensures that the fritters remain crisp…a tip I got from my mother-in-law when she makes the bachka (bihari style vegetable fritters)
Serves 4 – 5
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