North Indians have a love of chaat, the finger-licking street food which comes in many guises.
SERVES 5
READY IN 20 MINS
FOR THE CHAAT:
- 50g chickpea flour
- 1 tbsp cornflour
- 1⁄3 tsp salt
- 3⁄4 tsp ground coriander
- 1⁄2 tsp chaat masala
- 1⁄8 tsp ground turmeric
- 1⁄8 tsp chilli powder
- pinch of carom seeds (optional)
- 40g baby spinach, roughly chopped
- vegetable oil, to deep-fry
TO SERVE:
- 150g Greek-style yoghurt
- 1 tsp ground cumin salt
- 5 tbsp sweet tamarind chutney (see masterclass)
- 5 rounded tsp Tangy Herb
- Chutney pomegranate seeds (optional)
How To:
- Mix together all the dry ingredients for the chaat. Add four tablespoons of water and stir well, add the spinach and stir well to mix it will be a bit gloopy.
- Heat a large wok with 7.5-10cm of oil. When the oil is hot (around 180C), take walnut-sized balls with your hands and flatten so they are 1cm thick. Add them all, then reduce the heat a little and fry until golden brown, turning occasionally. Remove with a slotted spoon and place on kitchen paper to blot off any excess oil.
- To serve, whisk the yoghurt with the cumin and a pinch of salt. Place two spinach pakoras on to a small plate, dollop over two tablespoons of the yoghurt, leaving the edges clear so they remain crispy. Spoon over one tablespoon sweet tamarind chutney and one teaspoon of tangy herb chutney. Sprinkle liberally with the pomegranate seeds.
Per serving: 166 cals, 7.3g fat
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