Crispy spinach chaat
Makes: 16
Prep time: 15 minsTotal time: 
Get the recipe for the chutneys here. / Recipe photograph by Kris Kirkham
Crispy spinach chaat
Recipe by Anjum Anand
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
133Kcal
Fat
4gr
Saturates
1gr
Carbs
19gr
Sugars
9gr
Fibre
1gr
Protein
4gr
Salt
0.6gr
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum Anand
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Ingredients
- 200g gram flour
- 4 tbsp cornflour
- 1 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp mild chilli powder
- 150g baby spinach, very roughly chopped
- vegetable oil, to fry
To serve
- 200ml Greek-style natural yogurt
- 1 heaped tsp cumin seeds, toasted and ground
- 8 tbsp tamarind chutney (see recipe, below)
- 8 rounded tsp tangy coriander chutney (see recipe, below)
- Bombay mix to garnish (optional)
Step by step
Get ahead
These can be made the day before, and chilled. Reheat in the oven at 180°C, fan 160°C, gas 4 for 10 mins.
- Mix together the dry ingredients, adding a good grinding of black pepper and 1 teaspoon salt. Gradually mix in 225ml cold water to give a thick smooth batter. Add the spinach and stir well to mix. It will be a bit gloopy.
- Heat a large wok or wide deep pan with a depth of about 3cm oil. When the oil is hot, around 180°C (use a kitchen thermometer, available in store), drop in heaped tablespoonfuls of the mixture – no more than 8 at a time in the pan, they shouldn't be overcrowded. They will be irregular, which will give lovely crispy edges. Turn the heat down a little and fry until golden brown, turning occasionally, about 4-5 minutes. Remove with a slotted spoon and place on kitchen paper to drain off any excess oil. Repeat with the remaining mixture.
-
To serve, whisk the yogurt with the toasted ground cumin and season lightly. Serve 2 chaat per person, dollop some yogurt on top and drizzle with homemade chutney (recipe below). Sprinkle liberally with the Bombay mix, if using, and serve.
