crispy palak bhajiya recipe | palak pakode | spinach fritters |
by Tarla Dalal
Added to 231 cookbooks
This recipe has been viewed 121166 times
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.
- 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.
Crispy Palak Bhajiya recipe with step by step photos
Nutrient values (Abbrv) per serving
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