Turn beetroot leaves into a delicious pakora – just coat in chickpea flour batter, fry until golden and crunchy, and serve topped with assorted tasty titbits
Chaat is one of my favourite Indian street foods. Popular across the whole of south Asia, it normally consists of something fried, such as a poppadom, samosa or pakora, that is usually crushed up and loaded with a variety of flavourful spicy, sweet and salty chutneys and crunchy treats. It’s often finished off with a sev (fried gram flour vermicelli) topping (if you can’t find sev, Bombay mix works fine, too). One of my favourite chaats features spinach fried in chickpea flour batter; this beetroot leaf version makes a tasty, colourful and thrifty replacement.
