Chinese Spinach Pakoda Chaat

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Easy

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  • 1 bunch - spinach leaves
  • For the batter: 1 cup - besan
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - baking soda
  • 1 tbsp - oil
  • water as required
  • For the topping: 3 tbsp - Chinese Manchurian sauce
  • 2 tbsp - tamarind chutney
  • 1 tbsp - chilli sauce
  • 1 tbsp - chopped coriander leaves
  • Salt to taste
  • Oil for frying the pakodas

How to Make Chinese Spinach Pakoda Chaat

  • Clean, wash and pat-dry the spinach leaves.
  • Prepare the besan batter with the ingredients listed.
  • Dip the spinach leaves in the batter and deep-fry in medium hot oil until well fried and crisp.
  • Drain off the excess oil and arrange the pakodas on a serving plate.
  • Top with Chinese Manchurian sauce, chilli sauce and tamarind chutney and serve.