crispy palak bhajiya recipe | palak pakode | spinach fritters |
by Tarla Dalal

crispy palak bhajiya recipe | palak pakode | spinach fritters | with 17 amazing images.

palak ke pakode is also known as crunchy palak or kurkuri palak as this pakore is very crunchy. Learn how to make crispy palak bhajiya recipe | palak pakode | spinach fritters |

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. crispy palak bhajiya is one of my favourite tea time snack to eat especially with chai and during monsoon.

Tips to make crispy palak bhajiya: 1. Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying. 2. Make sure to use clean and green leaves. Discard the wilted or mushy leaves. 3. The batter should be slightly thick and not runny.

Enjoy crispy palak bhajiya recipe | palak pakode | spinach fritters | with detailed step by step images.

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about crispy palak bhajiya▼

crispy palak bhajiya step by step recipe▼

preparation for palak pakoda▼

for the batter of spinach fritters▼

how to make palak pakoda▼

calories of crispy palak bhajiya▼

Crispy Palak Bhajiya recipe - How to make Crispy Palak Bhajiya

For Crispy Palak Bhajiya
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

Method
For crispy palak bhajiya

To make crispy palak bhajiya, combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.
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.
Place the crispy palak bhajiya 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

Energy	128 cal
Protein	4.8 g
Carbohydrates	13 g
Fiber	3.8 g
Fat	6.3 g
Cholesterol	0 mg
Sodium	29.7 mg

Click here to view calories for Crispy Palak Bhajiya

Crispy Palak Bhajiya recipe with step by step photos

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Preparation For Palak Pakoda

For making the Crispy Palak Bhajiya, clean and wash a small bunch of spinach leaves. Discard the wilted or mushy leaves.
Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying..
Place the spinach leaves on a chopping board and chop off the thick stem. Keep aside..

For the batter of Spinach Fritters

For making the batter of crispy Crispy Palak Bhajiya, in a deep bowl take besan.

Add red chilli powder.
Add salt to taste. You can add baking soda it makes the palak pakora fluffy and soft from inside.
Gradually add water.
Prepare a lump-free batter. We have used around 3/4 cups of batter. Do not make the batter too runny.

How to make Palak Pakoda

For frying Crispy Palak Bhajiya, heat oil in a non-stick kadhai

Dip a spinach leaf in the prepared batter and coat with the batter on both sides.
Drop it carefully in hot oil. Similarly, dip other 2-3 palak patta in batter and drop in oil. Do not overcrowd the pan while frying. Fry it till golden brown. .
Drain the Palak Bhajiya on absorbent paper.
Repeat with the remaining mixture to make more Palak Bhajias.
Place the Crispy Palak Bhajiya on a serving plate.

Sprinkle chilli powder and cumin seeds powder over each leaf and serve Crispy Palak Bhajiya immediately.

tips to make palak pakoda

Dry the palak patte with a clean kitchen towel. If there is any water content left, the batter won’t coat well and the hot oil might splutter while frying..
Make sure to use clean and green leaves. Discard the wilted or mushy leaves.
The batter should be slightly thick and not runny.

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.

Gandhi Dhwani

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.