Crackling Spinach

A appetizer served in my Indo-Chinese restaurents! This one is copied from Sanjeev Kapoor's Cook Book "The Green Planet"
2 servings
30 min
20 min




  • Pick the spinach leaves, wash and dry them. Cut them in thin strips and use an absorbent towel to dry them totally.

    Stack the leaves say 7-10 leaves and using a sharp knife cut them in long strips.
  • Heat sufficient oil in a kadhai/wok, transfer a small quantity of the spinach/palak leaves in a soup strainer and dip in the hot oil.

    Remove the leaves as soon as they wilt a bit. Drain on an absorbent paper.
  • Transfer to a bowl toss well all the ingredients. Serve immediately.
  • The original recipe recommended the use of 2 tblspn of sesame oil to toss the chilli flakes and the spinach/palak before adding the rest of the ingredients.

    Since the spinach/palak was oily enough I did not. You may try it.


Rate this recipe:
Generate another secure code  = 

You may like