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Crackling spinach
Published: October 27, 2020 at 12:07 PM
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Serves 4-6
Easy
Total time: 45 mins
+ draining
0 reviews
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Recreate this Indo-Chinese recipe from Soho’s chic Kolkata-inspired café, Fatt Pundit. Baby spinach gets a delicious makeover, with Greek yogurt, sweet date and tamarind chutney, pomegranate seeds and more
Vegetarian
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Alternatives
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Try this crackling spinach recipe from Fatt Pundit, and pair with the restaurant’s crispy okra and guava chilli sour cocktail.
Ingredients
Nutrition
-
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 flakes
to 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 oil
for deep frying
-
1 medium tomato
chopped
-
1 medium onion
chopped
-
1 tsp chaat masala
-
120g pomegranate seeds
Nutrition: per serving
- kcal287
- fat10.2g
- saturates2.8g
- carbs37.4g
- sugars18.4g
- fibre4.5g
- protein9g
- salt0.4g
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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.
We've more spinach ideas right here
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