How to make Palak Pakora Chaat in Chinese Style -
Crisply fried spinach leaves served with Sichuan sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Spinach leaves (palak) (पालक के पत्ते ), Sichuan sauce (सिचुआन सॉस)
Cuisine : Indo-Chinese
Course : Snacks and Starters
For more recipes related to Palak Pakora Chaat in Chinese Style checkout Spinach Corn Cheese Sandwich Toast, Spinach Pie, Spinach With Raisins, Spinach Rice And Olive Balls . You can also find more Snacks and Starters recipes like Baked Stuffed Chilli Tali Machchi Cabbage Samosa Papad Rolls
Palak Pakora Chaat in Chinese Style Recipe Card
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.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Palak Pakora Chaat in Chinese Style Recipe
Spinach leaves (palak) washed 25
Sichuan sauce 2 teaspoons
Gram flour (besan) 1 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Baking soda 1/4 teaspoon
Oil 2 tablespoons + for deep frying
Red chilli sauce 1 teaspoon
Soy sauce 2 teaspoons
Vinegar 1 1/2 teaspoons
Sweet chilli sauce 3-4 tablespoons
Garlic chopped 1 tablespoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Put gram flour, salt, red chilli powder, baking soda, one tablespoon oil and sufficient water in a bowl and whisk to make a smooth thick batter. Add red chilli sauce and mix well.
Step 2
Heat sufficient oil in a kadai. Dip each spinach leaf in the batter, slide into hot oil and deep-fry till crisp and golden. Drain on absorbent paper.
Step 3
Mix together soy sauce, vinegar, Sichuan sauce and sweet chilli sauce in a bowl.
Step 4
Heat one tablespoon oil a non-stick pan, add garlic and sauté well Add sauce mixture and fried spinach leaves and toss till the leaves are coated well with the sauce.
Step 5
Garnish with coriander leaves and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
