How to make 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 Card

Palak Pakoda Chaat In Chinese Style

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Palak Pakoda Chaat In Chinese Style

  • 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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MasterChef Sanjeev Kapoor

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