India GOIndian food
Palak Chaat
Spinach leaves in a thin chickpea batter, fried until they shatter, then topped with yogurt, tamarind and chutney. A Varanasi speciality: the old chaat shops around Godowlia built their name on it.
How it's eaten
Eat it the moment it is handed over: once the yogurt goes on, the crisp lasts under a minute.