You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Swadisht Nashta > Crispy Palak Bhajiya Crispy Palak Bhajiya by Tarla Dalal 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. 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हिन्दी में पढ़ें (Crispy Palak Bhajiya in Hindi) Crispy Palak Bhajiya recipe - How to make Crispy Palak Bhajiya Tags Punjabi Swadisht NashtaQuick Evening SnacksChaat Evening Tea SnacksDeep FryMonsoonDiwali Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 8Makes 8 servings Show me for servings Ingredients 25 fresh spinach (palak) leaves , washed and dried1 cup besan (bengal gram flour)1/2 tsp chilli powder salt to taste oil for deep-fryingFor Sprinkling1 tsp chilli powder1 tsp cumin seeds (jeera) powder Method MethodCombine 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 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 servingEnergy128 calProtein4.8 gCarbohydrates13 gFiber3.8 gFat6.3 gCholesterol0 mgSodium29.7 mgClick here to view calories for Crispy Palak Bhajiya Crispy Palak Bhajiya recipe with step by step photos Like Crispy Palak BhaijiasLike Crispy Palak Bhaijias If you like the recipe Palak Pakora, also check out other bhajiya recipes like Bread Palak Pakora Garlicky Potato Sandwich Bhaijiya Dabeli Bhajiya Preparation For Palak PakodaPreparation 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 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 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.