How to use up beetroot leaves in a tasty Indian street snack

And the beet goes on: Tom Hunt’s beetroot leaf chaat. Photograph: Tom Hunt/The Guardian

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.

Beetroot leaf chaat