Ingredients
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500
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1/4
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3
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Crispy Spinach, Something yummy and different The trick is to have the oil really hot before putting the spinach in and the spinach will not absorb a lot of oil It is a good starter as it is light THe oil should be brought back to the same temperature between each batch , Wow, wow, wow! I was looking for a way to replicate the saag chaat served at a very upscale Indian restaurant This has different flavors, but is absolutely delicious We used very hot oil and just roughly cut up the spinach with scissors So tasty!!, Very yummy! I could just eat this all the time Was easy to make However, do not despair if it takes time for the spinach to turn crispy I cooked on in a regular wok and I think the oil doesn’t get hot enough so I had to cook it for about 10 minutes It turned crispy and was so very good! Thanks, Zoe
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Steps
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1
Done
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Separate Spinach Leaves from Stems and Wash in Plenty of Water. |
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2
Done
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Dry Leaves Completely and Slice Into Fine Shreds Make Sure the Leaves Are Completely Dry Dry Roast Sesame Seeds For a Few Minutes Till Lightly Coloured. |
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3
Done
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Place Sesame Seeds, Chopped Green Chillies, Salt and Sugar in Separate Bowls Close to the Stove. |
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4
Done
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Line a Colander With Absorbent Paper and Place It Close By. |
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5
Done
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Heat Oil in a Wok or Deep Frying Pan Till Smoking Hot. |
|
6
Done
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Add a Handful of Spinach Shreds and Fry For a Few Seconds Till Spinach Turns Bright Green. |
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7
Done
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Remove from Oil With a Slotted Spoon and Place in the Colander. |
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8
Done
|
Quickly Sprinkle on a Few Sesame Seeds, Some Green Chillies, Salt and Sugar and Toss to Coat the Spinach With the Flavorings. |
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9
Done
|
Continue Cooking Remaining Spinach in the Same Way. |
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10
Done
|
Serve Immediately. |
