Ingredients 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 Method: 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.
