Make your winter evenings special by gorging on some Chinese spinach pakoda chaat.
Spinach Leaves - 1 Bunch
For Batter :
Besan - 1 Cup
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
Chinese Manchurian Sauce - 3 Tbsp
Tamarind Chutney - 2 Tbsp
Chili Sauce - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp
Salt to Taste
Clean, wash and pat dry the spinach leaves. Prepare the besan batter as per list. 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.