She Strengthens

Discover the Crispy Delight of Palak Chaat

Palak chaat, a popular Indian street food, has gained international recognition for its unique flavor and texture combination. At Rasikain Washington, DC, this dish is a crowd favorite, and for good reason. The ultra-thin chickpea flour batter coating the spinach leaves creates a crispy exterior, reminiscent of Japanese tempura, while the interior remains tender and flavorful.

A Symphony of Flavors and Textures

To take this dish to the next level, a blend of spices, including deggi mirch, black salt, and toasted cumin powder, is added, along with a tangy tamarind sauce and a creamy yogurt sauce. The combination of crunchy spinach, sweet and sour sauces, and fresh garnishes like red onion, tomato, and cilantro creates a truly unforgettable culinary experience.

Preparation is Key

While the recipe may seem complex, the key to success lies in organization and attention to detail. Prepare the sauces and garnishes ahead of time, and make sure to have all the necessary ingredients and tools at hand. Weigh out the spinach leaves and divide them into four equal piles to ensure even frying. A kitchen thermometer is essential to achieve the perfect frying temperature.

Frying the Spinach to Perfection

Heat the oil to 400°F and fry the spinach leaves in four separate batches, ensuring each batch is cooked to a crispy golden brown. Use a spider strainer or skimmer to circulate the leaves and prevent them from sticking together. Drain excess oil and transfer the fried spinach to paper towels.

Assembly and Serving

Once all the spinach is fried, combine it in a large bowl and sprinkle with cumin powder, deggi mirch, and black salt. Toss gently to distribute the spices evenly. To serve, pile the spinach onto six serving plates, drizzle with yogurt and tamarind sauces, and garnish with red onion, tomatoes, and cilantro. Serve immediately to preserve the crispy texture.

Tips and Variations

For a vegan version, simply omit the yogurt sauce. Fried spinach can be prepared up to an hour in advance, but assemble the dish just before serving. Experiment with different spice blends and garnishes to create your own unique flavor combinations.

Ingredients

For the yogurt sauce:

• 1/2 cup whole-milk Greek yogurt
• 2 tablespoons water
• 1/4 teaspoon toasted cumin powder
• 4 1/2 teaspoons sugar
• 1/4 teaspoon salt

For the tamarind sauce:

• 4 tablespoons tamarind-date chutney
• 2 tablespoons water

For the batter:

• 1 cup gram flour (besan)
• 1/4 teaspoon deggi mirch
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 cup water

For the spinach chaat:

• 8 ounces fresh baby spinach leaves
• 6 cups canola oil, for deep-frying
• 1/2 teaspoon toasted cumin powder
• 1/2 teaspoon black salt
• 1/2 cup finely chopped red onion
• 2 medium tomatoes, center pulp and seeds removed, finely chopped (1/2 cup)
• 1/4 cup chopped fresh cilantro