Olive Magazine
Crackling spinach

Crackling spinach

Published: October 27, 2020 at 12:07 pm
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  • Preparation and cooking time
    • Total time
    • + draining
  • Easy
  • Serves 4-6

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
Nutrition:
NutrientUnit
kcal287
fat10.2g
saturates2.8g
carbs37.4g
sugars18.4g
fibre4.5g
protein9g
salt0.4g
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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

  • 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

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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