Crackling spinach
- Preparation and cooking time
- Total time
- + draining
- Easy
- Serves 4-6
Skip to ingredients
- 120g baby spinach
- 150g coarse gram flour
- 200g greek yogurt
- 50g granulated sugar(or more if you prefer the yogurt to be sweeter)
- black salt (kala namak) or sea salt flakesto taste
- 4 tbsp, or combine 3 tbsp mango chutney with 1 tbsp tamarind paste sweet date and tamarind chutney
- 1 tbsp hoisin or plum sauce
- vegetable oilfor deep frying
- 1 medium tomatochopped
- 1 medium onionchopped
- 1 tsp chaat masala
- 120g pomegranate seeds
Nutrition:
- kcal287
- fat10.2g
- saturates2.8g
- carbs37.4g
- sugars18.4g
- fibre4.5g
- protein9g
- salt0.4g
Method
step 1
Wash the spinach leaves and drain well.
step 2
Put the gram flour in a bowl, add a pinch of salt and just enough water (200-230ml) to make a thin batter. Leave the batter to rest.
step 3
Put the yogurt in a bowl with the sugar and black salt, whisk it and set it aside.
step 4
Put the chutney and hoisin sauce in another bowl, mix together, set aside.
step 5
Fill a pan no more than a third full with oil and heat until 180C, or a cube of bread browns in 30 seconds. Coat each spinach leaf with batter and deep-fry until golden brown and crisp. Alternatively, add small handfuls of leaves to the batter and add to the oil together. Drain on kitchen paper for at least 1 hour until most of the oil is absorbed, leaving light, airy spinach leaves.
step 6
Put the crispy spinach on a flat plate and drizzle over 2-3 tbsp of the yogurt and chutney mixture. Repeat, forming two to three layers of spinach, yogurt and chutney. Top the spinach with the tomato, onion, chaat masala and pomegranate seeds.
