Crispy Palak Bhajiya

Crispy Palak Bhajiya

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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Crispy Palak Bhajiya recipe - How to make Crispy Palak Bhajiya

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 servings
Show me for servings

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.

Crispy Palak Bhajiya recipe with step by step photos

Like Crispy Palak Bhaijias

  1. If you like the recipe Palak Pakora, also check out other bhajiya recipes like 

Preparation For Palak Pakoda

  1. For making the Crispy Palak Bhajiya, clean and wash a small bunch of spinach leaves. Discard the wilted or mushy leaves.
  2. 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..
  3. Place the spinach leaves on a chopping board and chop off the thick stem. Keep aside..

For the batter of Spinach Fritters

  1. For making the batter of crispy Crispy Palak Bhajiya, in a deep bowl take besan.
  2. Add red chilli powder. 
  3. Add salt to taste. You can add  baking soda it makes the palak pakora fluffy and soft from inside.
  4. Gradually add water.
  5. 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

  1. For frying Crispy Palak Bhajiya, heat oil in a non-stick kadhai
  2. Dip a spinach leaf in the prepared batter and coat with the batter on both sides.
  3. 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. .
  4. Drain the Palak Bhajiya on absorbent paper.
  5. Repeat with the remaining mixture to make more Palak Bhajias.
  6. Place the Crispy Palak Bhajiya on a serving plate.
  7. Sprinkle chilli powder and cumin seeds powder over each leaf and serve Crispy Palak Bhajiya immediately. 

Nutrient values (Abbrv) per serving
Energy128 cal
Protein4.8 g
Carbohydrates13 g
Fiber3.8 g
Fat6.3 g
Cholesterol0 mg
Sodium29.7 mg

RECIPE SOURCE : ChaatBuy this cookbook

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Crispy Palak Chaat
 on 10 Sep 16 08:35 PM

This is not palak chaat recipe but palak bhajjiya recipe.
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Tarla Dalal    hi, Yes you are right thank you for letting us know We have changed it.
12 Sep 16 05:11 PM
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.