Crispy Spinach Chaat

March 3, 2018

I’ve always thought of zucchini flowers as an excuse to eat fried ricotta cheese. Spinach chaat is a similar excuse to enjoy crunchy, spicy chickpea flour with tangy spices, minty chutney plus cool creamy yogurt. It’s a mix of textures, temperatures and tastes that all come together in one bite. That mouthful pleasure is what makes chaat – or Indian street food snacks – so finger licking good. Literally.

We first had Spinach Chaat at Rasika Roi in Washington, DC. The first time we ate there, we were both dying to understand how you could batter and fry something as delicate as a spinach leaf. Spoiler alert – not only is it possible but it is also amazing.

Crispy Spinach Chaat


  • Coconut oil for cooking
  • 2 cups of spinach leaves
  • 1 cup besan or chickpea flour
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup water or more as needed
  • Toppings:
  • Yogurt
  • Mint or Coriander Chutney
  • Tamarind Chutney


  1. Heat coconut oil in a deep and wide skillet.
  2. In a big mixing boil, mix the besan and spices. Add the water and create a thick pancake like batter.
  3. Dip each spinach leaf into the batter then fry in oil. I do this in batches to make it easier.
  4. Drain fried leaves on a paper towel to soak up the excess oil.
  5. To serve, plate a handful of spinach leaves then top with yogurt, mint (or coriander) chutney and tamarind chutney. Serve hot.

Rasika just came out with this cookbook, and while I haven’t bought it yet (but probably will soon!), I heard it has the recipe for their Spinach Chaat, which is their most popular dish.


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{ 1 comment… read it below or add one }

Veejay Raizada March 15, 2018 at 1:41 am

Great Recipe! Thanks and keep Sharing!


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