Chinese Spinach Pakoda Chaat

Ingredients:

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
For Topping :
Chinese Manchurian Sauce - 3 Tbsp
Tamarind Chutney - 2 Tbsp
Chili Sauce - 1 Tbsp
Chopped Coriander Leaves - 1 Tbsp
Salt To Taste

Method:

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.

By- Rehana Khatri

Other Recipes Rehana Khatri

Baked Corn in Tomato Salsa | Chikken Tikka | Chinese Spinach Pakoda Chaat | Samak Or Fish Kabab Recipe | Nutri Kabab | Fruit Delight | Apple Rabadi | Peach Halwa | Almond Milk | Bread Ras Malai | Kaju Barfi | Zarda Seekh Kabab | Chicken Apple Salad | Saasav | Plum Chutney | Tangri Kababs

Other Chutney Receipe
Coconut Chutney | Coconut Chilly Chatney | Coriander Leaves Chutney | Pudina Chutney | Urad Dal Chutney