Total Time
Prep 10 mins
Cook 25 mins

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.


  1. Separate spinach leaves from stems and wash in plenty of water.
  2. 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. Place sesame seeds, chopped green chillies, salt and sugar in separate bowls close to the stove.
  4. Line a colander with absorbent paper and place it close by.
  5. Heat oil in a wok or deep frying pan till smoking hot.
  6. Add a handful of spinach shreds and fry for a few seconds till spinach turns bright green.
  7. Remove from oil with a slotted spoon and place in the colander.
  8. Quickly sprinkle on a few sesame seeds, some green chillies, salt and sugar and toss to coat the spinach with the flavorings.
  9. Continue cooking remaining spinach in the same way.
  10. Serve immediately.
Most Helpful

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

zoé302 July 24, 2007

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!!

Sass Smith December 30, 2007