Ingredients:

• 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

Method:

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

Recipe courtesy of Rehana Khatri