Crackling spinach

Crackling spinach

  • serves 4-6
  • Easy

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

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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.

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Ingredients

  • baby spinach 120g
  • coarse gram flour 150g
  • greek yogurt 200g
  • granulated sugar 50g, (or more if you prefer the yogurt to be sweeter)
  • black salt (kala namak) or sea salt flakes to taste
  • sweet date and tamarind chutney 4 tbsp, or combine 3 tbsp mango chutney with 1 tbsp tamarind paste
  • hoisin or plum sauce 1 tbsp
  • vegetable oil for deep frying
  • tomato 1 medium, chopped
  • onion 1 medium, chopped
  • chaat masala 1 tsp
  • pomegranate seeds 120g

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.

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Nutritional Information

  • Kcals 287
  • Fat 10.2g
  • Saturates 2.8g
  • Carbs 37.4g
  • Sugars 18.4g
  • Fibre 4.5g
  • Protein 9g
  • Salt 0.4g
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