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Palak Pakoda Chaat In Chinese Style

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Batter fried spinach leaves turned into Indo-Chinese chaat

This is an exclusive website recipe.

Preparation Time :51-60 minutes

Cooking time : 11-15 minutes

Servings : 4

Palak Pakoda Chaat In Chinese Style

Main Ingredients

Spinach leaves (palak), Gram flour (besan)

Cuisine

Fusion

Course

Snack

Level Of Cooking

Medium

Ingredients

  • 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

Method

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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