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2 April, 2013

Crackling Spinach

Posted in : Appetizer, Blogging Marathon, Deep Frying, Ocassions, Palak, Sanjeev Kapoor, Til/Yellu/Sesame Seeds on by : ArchanaPotdar Tags: , ,

Crackling Spinach

Crackling Spinach

Ages ago I had eaten crackling spinach. The wonder that the spinach can remain so crisp was at the back of my mind. But I never did think of making it. I just do not know why?

Now that I was racking my brains for new recipes, scouring old memories (read papers, pictures) for the Blogging Marathon my mind went back to the time when I had eaten and enjoyed this delicacy.

Crackling Spinach

The spinach needs to be fresh and you need to have patience in chopping the spinach, both these are on a short supply here so I started making just a little of Crackling Spinach. But my daughters loved it and hence I had to make a bigger batch. This is a great party appetizer if your group is small say 5-6 members. Else you will be frying and not enjoying your party.

So here is Crackling Spinach exactly as it is in Sanjeev Kapoor’s Cookbook Green Planet.

This is my Blogging Marathon entry for  the month long Marathon under the theme” Occasions”!

Ingredients:

  • 2 medium bundles of spinach/palak
  • 1 tsp Red chilli flakes
  • 1 tbsp sugar
  • 1 tbsp sesame seeds/til  (toasted)
  • Oil for frying
  • Salt to taste

Method:

  • 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.
Spinach

Spinach

Spinach

Spinach

  • 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. 
Crackling Spinach

Crackling Spinach

BM Logo by Priti

BM Logo by Priti

Blogging Marathon page for the other Blogging Marathoners doing BM#27

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Face Book page. I will be happy if you can follow me on Twitter too!

 Archana

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

0 thoughts on : Crackling Spinach

  • April 2, 2013 at 8:45 am

    very well done, i loved crackling spinach from china valley here and always thought they wud have some special equipment to ensure that the spinach does not burn while deep frying…ur post makesi t look so simple

     
  • April 2, 2013 at 8:58 am

    Very new recipe for me! never heard of this, but sounds so interesting. Adding the toasted sesame seeds is a wonderful idea.

     
  • April 2, 2013 at 9:19 am

    Superbly done Archana, I always have it when I go to China Gate and once tried it at home but mine was very oily and not crispy enough , will try your tip of drying the strips by spreading them on absorbant paper…….

     
  • April 2, 2013 at 10:39 am

    Very interesting and this crackling spinach sounds too healthy..Love the addition of sesame seeds,beautiful dish.

     
  • April 2, 2013 at 1:59 pm

    That’s a nice and new one Archana..must have been so interesting..

     
  • April 2, 2013 at 4:17 pm

    I always have this when ever I go to Pune, thanks for sharing your recipe, now I can make it at home!

     
  • April 2, 2013 at 5:39 pm

    we have this very regularly at Mainland China..and now poor guys will have to close it down!..who wants to go there now when Archana is giving us the treart!wonderful!

     
  • April 2, 2013 at 5:52 pm

    It’s new to me very interesting…

     
  • nalini
    April 2, 2013 at 8:04 pm

    sounds interesting and inviting…

     
  • pinksocks
    April 2, 2013 at 8:58 pm

    You have read my mind. I love the cracking spinach from Hunan. *sigh* What a beautiful combination.

     
  • April 2, 2013 at 11:32 pm

    Interesting way to cook spinach!

     
  • April 3, 2013 at 6:50 am

    Ah! finally some one makes this at home. I had this 5 yrs ago in Bangalore in one of the chinese resturant. I loved this stuff & never wanted to make it at home coz of the amount of oil it drinks. But now looking at your post I am so tempted to make this & ready to put on a few inches on my waistline:)

     
  • April 3, 2013 at 7:00 am

    That’s a very interesting and delicious appetizer using spinach. Love the name too.

     
  • April 3, 2013 at 3:56 pm

    Nice Archana! Pass on the plate please 🙂

     
  • April 3, 2013 at 5:04 pm

    Looks absolutely fantastic Archana. Loved the final colour of spinach..

     
  • April 3, 2013 at 6:04 pm

    New to me, love the way you presented.

     
  • April 5, 2013 at 8:27 am

    Those cuts are so even! Superb! When I first noticed the heading I thought its a different spinach variety! 😛 Lovely recipe and bookmarked.

     
  • April 5, 2013 at 10:52 am

    very useful post and love the colour.

     
  • April 5, 2013 at 2:55 pm

    I love greenry food… lots of minerals.. wonderful appetizer

     
  • April 9, 2013 at 8:18 pm

    oh wow!!This looks so good…must try

     
  • April 22, 2013 at 9:10 pm

    I have this in another book of his. Did not try so far because of the work involved!maybe someday when I’m not so lazy!!! Looks simply superb

     
  • May 1, 2013 at 2:52 am

    Never had this. An interesting way to add spinach to our diets. 🙂

     

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