Spinach Fritters Chaat Recipe – Crispy Besan Spinach & Tangy Street Food

Last Updated on 6 months ago by Neha Deshmukh

Spinach Fritters Chaat Recipe – Crispy Besan Spinach & Tangy Street Food

Okay, let’s be real. Is there anything more satisfying than a good chaat? That explosion of sweet, spicy, tangy, and crunchy… it’s just happiness on a plate! Today, I’m sharing my go-to recipe for Spinach Fritters Chaat – a fun twist on a classic that’s surprisingly easy to make at home. I first made this when I was craving something light yet flavorful, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Spinach Fritters Chaat is the perfect balance of healthy and indulgent. You get a good dose of spinach (sneaking in those greens!), coated in a crispy, spiced batter, and then loaded up with all the chaat goodness you could dream of. It’s a fantastic snack, appetizer, or even a light meal. Plus, it’s a great way to impress your friends and family with a little taste of Indian street food magic!

Ingredients

Here’s what you’ll need to whip up this delicious chaat:

• 12-15 spinach leaves
• 0.5 cup gram flour (besan) – about 80g
• 1 pinch turmeric powder – about 1/4 tsp
• 1 pinch asafoetida (hing) – about 1/8 tsp
• 1 pinch red chili powder – about 1/4 tsp (adjust to your spice preference!)
• 0.25 teaspoon carom seeds (ajwain)
• 1 tablespoon rice flour
• Salt as needed
• Oil for frying
• 1 small onion (finely chopped)
• 1 small bowl curd (yogurt) – about 100g
• 1 small bowl coriander chutney – about 100ml
• 1 small bowl tamarind chutney – about 100ml
• Sev as required
• Crushed papdi as required
• 0.25 cup pomegranate arils
• Chaat masala for sprinkling
• Roasted cumin powder for sprinkling
• Red chili powder for sprinkling
• Black salt for sprinkling
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan (Gram Flour): This is the star of the fritter batter. Make sure yours is fresh for the best texture and flavor. It’s what gives the fritters that lovely golden color and slightly nutty taste.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth. A little goes a long way. You can find it at most Indian grocery stores, or online.
• Ajwain (Carom Seeds): These little seeds aren’t just for flavor. They also aid digestion – a bonus when you’re indulging in chaat!
• Regional Chaat Variations: You’ll find chaat varies so much across India. Some regions use potatoes, others add boondi (tiny fried chickpea flour balls). Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently clean and dry those spinach leaves. We want them nice and dry so the batter sticks well.
2. In a bowl, prepare the batter. Combine the gram flour, turmeric powder, asafoetida, red chili powder, carom seeds, rice flour, and salt. Add water gradually, mixing until you get a thick, coating consistency. It shouldn’t be too runny!
3. Now, dip each spinach leaf into the batter, making sure it’s fully coated.
4. Heat oil in a deep frying pan over medium heat. Carefully drop the batter-coated spinach leaves into the hot oil and deep-fry until they’re golden brown and crispy.
5. Remove the fritters and place them on a plate lined with paper towels to drain excess oil.
6. (Optional, but I love this!) Gently crush the fried spinach fritters with the back of a spoon. This helps them absorb all the delicious chutneys.
7. Time to assemble! Arrange the fritters on a plate and layer with green chutney, tamarind chutney, and curd.
8. Top with chopped onions, sev, crushed papdi, and pomegranate arils.
9. Finally, sprinkle generously with chaat masala, roasted cumin powder, red chili powder, and black salt.
10. Garnish with fresh coriander leaves and serve immediately. Seriously, don’t wait!

Expert Tips

• Crispy Fritters: The key to crispy fritters is hot oil and not overcrowding the pan. Fry in batches!
• Batter Consistency: If your batter is too thick, add a little more water. If it’s too thin, add a little more gram flour.
• Chutney Power: Good quality chutneys make or break a chaat. Homemade is best, but store-bought works in a pinch.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative.
• Gluten-Free Adaptation: Double-check your chaat masala and sev are gluten-free.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family prefers a mild chaat, but my friend Priya loves to add a fiery kick!
• Festival Adaptations: This chaat is perfect for Diwali or Holi parties. It’s a crowd-pleaser, and the bright colors are so festive.

Serving Suggestions

This Spinach Fritters Chaat is best enjoyed fresh. Serve it as a snack with a cup of chai, or as a light lunch. It also pairs beautifully with a cooling glass of lassi.

Storage Instructions

Honestly, this is best eaten immediately. However, you can store the fried fritters in an airtight container at room temperature for up to 2 hours. The chutneys can be stored separately in the refrigerator for up to 3 days. Assemble just before serving to maintain the crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to get the spinach leaves crispy? Make sure the leaves are completely dry before dipping them in the batter, and fry them in hot oil in batches.
• Can I make the batter ahead of time? You can, but it’s best to use it within 30 minutes. The batter tends to thicken as it sits.
• What is Hing and where can I find it? Hing is asafoetida, a pungent spice used in Indian cooking. You can find it at Indian grocery stores or online.
• Can I bake the spinach fritters instead of frying? While you can bake them, they won’t get the same crispy texture. If you do bake, brush them with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through.
• What chutneys are essential for a good chaat? Tamarind chutney and green chutney are the classics! They provide the perfect balance of sweet, tangy, and spicy.