Sanjeev Kapoor

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Palak Pakoda Chaat In Chinese Style Recipe

Batter fried spinach leaves turned into Indo-Chinese chaat

This is an exclusive website recipe.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Palak Pakoda Chaat In Chinese Style


  • Spinach leaves (palak)
  • Gram flour (besan)
    1 cup
  • Salt
    to taste
  • Red chilli powder
    1/2 teaspoon
  • Baking soda
    1/4 teaspoon
  • Oil
    1 tablespo for deep-frying
  • Red chilli sauce
    1 teaspoon
  • Soy sauce
    1 teaspoon
  • Vinegar
    1 teaspoon
  • Sichuan sauce
    1 teaspoon
  • Sweet chutney
    2 tablespoons
  • Fresh coriander leaves,chopped
    1 tablespoon


Step 1

Clean, wash and pat dry the spinach leaves. In a dry bowl mix besan, salt, red chilli powder, baking soda, one tablespoon oil, and water as required to make a smooth thick batter.

Step 2

Add red chilli sauce and mix well. Heat sufficient oil in a kadai. Dip each leaf in the batter and deep fry in hot oil till crisp and golden. Drain on an absorbent paper.

Step 3

Arrange on a serving plate. Top the with a mixture of soy sauce, vinegar, Sichuan sauce and sweet chutney. Garnish with coriander leaves and serve immediately.

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