Spinach Chaat

Ingredients

• 250g fresh spinach leaves – big stems removed
• Vegetable oil for deep frying
• Salt to taste
• FOR THE BATTER
• ½ cup gram flour
• 2 tbsp rice flour
• ½ tsp turmeric
• 1 – 2 tbsp chilli powder
• 1 teaspoon garam masala
• 1 onion – finely chopped
• 1 tomato – diced
• 4 tbsp mint & coriander chutney
• 4 tbsp tamarind sauce
• 70g yoghurt sauce
• Sev to garnish

Steps

1. Wash and dry your spinach leaves and remove the large stems. You will be shredding the majority of the leaves but hold about 8 – 10 large leaves back for dipping in batter.
2. I find that it is quicker to stack the leaves and then shred them. Shred the leaves finely. If you have ever tried fried seaweed at a Chinese takeaway, that is the look you are going for with this spinach. Once the shredding is done, heat about 10cm (4 inches) of rapeseed oil in a large pan or wok for deep frying. When a piece of spinach instantly sizzles when added to the oil, you're good to go.
3. It is a good idea to cook the spinach in batches. Fry each batch until the leaves become darker and are beginning to turn crispy. Transfer to paper towels to soak up any excess oil. The shredded spinach will become crispier as it dries out of the oil.
4. To make the batter, whisk all of the batter ingredients in a bowl with just enough water to make a thick, smooth batter. Dip the large leaves in the batter. It should coat them. If you find the batter is too runny whisk in a little more gram flour. Fry the battered leaves in the hot oil until crispy and brown and then transfer to paper towels to soak up any excess oil. Season the shredded and battered spinach with salt to taste.
5. To finish, place a big mound of shredded spinach on two plates. Top with the chopped onion and diced tomato followed by the battered spinach leaves and then garnish generously with the sauces. Top with a couple handfuls of sev to serve.