Ingredients
-
500
-
1/4
-
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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Separate Spinach Leaves from Stems and Wash in Plenty of Water. |
|
2
Done
|
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. |
|
3
Done
|
Place Sesame Seeds, Chopped Green Chillies, Salt and Sugar in Separate Bowls Close to the Stove. |
|
4
Done
|
Line a Colander With Absorbent Paper and Place It Close By. |
|
5
Done
|
Heat Oil in a Wok or Deep Frying Pan Till Smoking Hot. |
|
6
Done
|
Add a Handful of Spinach Shreds and Fry For a Few Seconds Till Spinach Turns Bright Green. |
|
7
Done
|
Remove from Oil With a Slotted Spoon and Place in the Colander. |
|
8
Done
|
Quickly Sprinkle on a Few Sesame Seeds, Some Green Chillies, Salt and Sugar and Toss to Coat the Spinach With the Flavorings. |
|
9
Done
|
Continue Cooking Remaining Spinach in the Same Way. |
|
10
Done
|
Serve Immediately. |
