I recently had the pleasure of dining at Rasika, a very popular DC Indian restaurant, and trying their famous palak chaat. This dish is an amazing medley of textures and flavors, with crispy spinach playing off a sour-sweet chutney and sweetened yogurt, and I knew almost immediately that I had to try my best to recreate it. I’ve dedicated this week to a series of posts on recreating all the pieces of Rasika’s palak chaat. This post is the third in a series of three. See post 1: Chaat Masala and post 2: Date Tamarind Chutney.
Creating the perfect crispy spinach was the difficult piece of this recipe. Going off of all the information I could glean from my dining experience and some internet research, I first tried frying the spinach with a light coating of gram flour, baking soda, and salt. This was a disaster; the batter kept burning in the oil, and the spinach was either not crispy enough or crumbled apart unpleasantly when eaten. After some experimentation with oven temperature, I found that not only was it much easier to bake the spinach, but it yielded much better results.
