Crispy Palak Bhajiya
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.
Crispy Palak Bhajiya recipe - How to make Crispy Palak Bhajiya
Preparation Time: Cooking Time: Total Time:
Makes 8 servings
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
For crispy palak bhajiya
- For crispy palak bhajiya
- To make {span class="bold1"}crispy palak bhajiya{/span}, 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 {span class="bold1"}crispy palak bhajiya{/span} on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.
Like Crispy Palak Bhaijias
- If you like the recipe Palak Pakora, also check out other bhajiya recipes like
Preparation For Palak Pakoda
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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..
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Place the spinach leaves on a chopping board and chop off the thick stem. Keep aside..
For the batter of Spinach Fritters
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For making the batter of crispy Crispy Palak Bhajiya, in a deep bowl take besan.
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Add red chilli powder.
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Add salt to taste. You can add baking soda it makes the palak pakora fluffy and soft from inside.
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Gradually add water.
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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
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For frying Crispy Palak Bhajiya, heat oil in a non-stick kadhai
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Dip a spinach leaf in the prepared batter and coat with the batter on both sides.
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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. .
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Drain the Palak Bhajiya on absorbent paper.
- Repeat with the remaining mixture to make more Palak Bhajias.
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Place the Crispy Palak Bhajiya on a serving plate.
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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.
| Energy | 128 cal |
| Protein | 4.8 g |
| Carbohydrates | 13 g |
| Fiber | 3.8 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 1466.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 7.2 mg |
| Folic Acid | 61 mcg |
| Calcium | 36.2 mg |
| Iron | 1.8 mg |
| Magnesium | 42.7 mg |
| Phosphorus | 73.1 mg |
| Sodium | 29.7 mg |
| Potassium | 199.1 mg |
| Zinc | 0.4 mg |
This is not palak chaat recipe but palak bhajjiya recipe.
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.