Palak Pakoda Chaat In Chinese Style Recipe - Batter fried spinach leaves turned into Indo-Chinese chaat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach leaves (palak)(पालक के पत्ते ), Gram flour (besan)(बेसन)

Cuisine : Fusion

Course : Snack

Palak Pakoda Chaat In Chinese Style

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

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


Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Spinach leaves (palak) 25

  • 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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