Crispy Palak Bhajias
by Tarla Dalal
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Added to 24 cookbooks
This recipe has been viewed 35220 times
These wafer-thin and crisp palak bhajias make a great any time-snack
- Dip each spinach leaf in the prepared batter and deep-fry in hot oil or till the bhajias turn golden brown in colour from all the sides.
- Repeat with the remaining mixture to make more bhajias.
- Drain on absorbent paper and serve immediately topped with chaat masala, teekha chutney, meetha chutney and sliced onions.
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