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Palak Pakoda Chaat In Chinese Style

Batter fried spinach leaves turned into Indo-Chinese chaat This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Spinach Leaves, Gram FLour
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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Ingredients list for Palak Pakoda Chaat In Chinese Style

  • 25 Spinach Leaves
  • 1 cup Gram FLour
  • to taste Salt

Method

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  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.
  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.
  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.

Nutrition Info

Calories 947
Carbohydrates 77.5
Protein 22.1
Fat 60.9
Other Fiber Niacin- 2.7mg
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