How to make Palak Pakoda Chaat In Chinese Style - Batter fried spinach leaves turned into Indo-Chinese chaat

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach Leaves, Gram FLour

Cuisine : Indo-Chinese

Course : Snacks and Starters

Palak Pakoda Chaat In Chinese Style Recipe Card

Palak Pakoda Chaat In Chinese Style

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Palak Pakoda Chaat In Chinese Style Recipe

  • Spinach Leaves 25

  • Gram FLour 1 cup

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Baking soda 1/4 teaspoon

  • Oil 1 tablespo for deep-frying

  • Red chilli sauce 1 teaspoon

  • Soy sauce 1 teaspoon

  • Vinegar 1 teaspoon

  • Sichuan sauce 1 teaspoon

  • Sweet chutney 2 tablespoons

  • Fresh coriander leaves,chopped 1 tablespoon


Step 1

Clean, wash and pat dry the spinach leaves. In a dry bowl mix besan, salt, red chilli powder, baking soda, one tablespoon oil, and water as required to make a smooth thick batter.

Step 2

Add red chilli sauce and mix well. Heat sufficient oil in a kadai. Dip each leaf in the batter and deep fry in hot oil till crisp and golden. Drain on an absorbent paper.

Step 3

Arrange on a serving plate. Top the with a mixture of soy sauce, vinegar, Sichuan sauce and sweet chutney. Garnish with coriander leaves and serve immediately.