How to make Palak Pakoda Chaat In Chinese Style - Batter fried spinach leaves turned into Indo-Chinese chaat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach Leaves, Gram FLour

Cuisine : Indo-Chinese

Course : Snacks and Starters

Palak Pakoda Chaat In Chinese Style

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

For more recipes related to Palak Pakoda Chaat In Chinese Style checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach And Mushroom Pancakes, Palak Tikki With Soya Granules . You can also find more Snacks and Starters recipes like Chilli Cheese Chakri, Dumdar Prawns, Real Golgappe, Chocolate and Cheese Sandwich.