Crispy Palak Bhajiya

Crispy Palak Bhajiya

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This is like nothing you have ever tasted before! An utterly unique and delicious snack, the Crispy Palak Bhajiya features batter-fried spinach leaves served with a sprinkling of aromatic cumin seeds powder and spicy chilli powder.

Remember to dry the leaves completely before deep-frying them, to get a really crispy outcome. Serve fresh, with a cup of hot tea , and the result is a memorable evening that lingers in your memory and your taste buds.

Crispy Palak Bhajiya recipe - How to make Crispy Palak Bhajiya

Preparation Time:    Cooking Time:    Total Time:     Makes 8 servings
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25 fresh spinach (palak) leaves , washed and dried
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

For Sprinkling
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder

  1. Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.
  2. Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining spinach leaves.
  3. Place the crispy spinach on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.
Nutrient values (Abbrv) per serving
Energy128 cal
Protein4.8 g
Carbohydrates13 g
Fiber3.8 g
Fat6.3 g
Cholesterol0 mg
Sodium29.7 mg


Crispy Palak Chaat
 on 10 Sep 16 08:35 PM

This is not palak chaat recipe but palak bhajjiya recipe.
Tarla Dalal
12 Sep 16 05:11 PM
   hi, Yes you are right thank you for letting us know We have changed it.
Palak Pakoda Chaat
 on 27 Feb 15 04:36 PM

This is something different from what i have always. Very nice recipe. The chilli and jeera powder offers a very nice spicy and chatpata taste to this pakodas.