Chinese Spinach Pakoda Chaat

Discussion in 'Cookery Contest Recipes' started by koolkhats, Dec 16, 2005.

  1. koolkhats

    koolkhats New IL'ite

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    Spinach leaves - 1 bunch
    For the batter:
    Besan - 1 cup
    Salt to taste
    Red chili powder - 1/2 tsp
    Soda bi carb - ¼ tsp
    Oil - 1 tbsp
    Water as required for making the batter.
    Oil for frying the pakodas.
    For the topping
    Chinese Manchurian sauce - 3 tbsp
    Tamarind chutney - 2 tbsp
    Chili sauce - 1 tbsp
    Chopped coriander leaves - 1 tbsp

    Clean, wash and pat dry the spinach leaves, prepare the besan batter as per list and dip the spinach leaves in it and deep fry in medium hot oil, until well fried and crisp.
    Drain off excess oil and arrange on a serving plate, just before serving top with the readily available Chinese Manchurian or schezuan sauce, chili and the tamarind or imli chutney and serve.

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