khatta bhaji
Last Updated : Mar 31,2018

Khatta Bhaji Glossary |Health Benefit + Recipes with Khatta Bhaji |
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Also Known As

Sindhi khatta bhaji, Sai Bhaji, Sindhi Sai bhaji, Indian Sorrel, Indian spinach.


Khatta bhaji is a green leafy vegetable, smaller version of palak or spinach leaves. It is slightly sour to taste. Almost every Sindhi household makes khatta bhaji and it has numerous variations.

Chopped khatta bhaji
Remove the leafy portion from the stalk. Let little small stalk remain. Wash and drain the leaves thoroughly. Gently roll the leaves as a bunch together and cut them straight in downward direction, preferably on a chopping or a wooden board. Now place the cut leaves in horizontal position and again cut it straight in downward direction. This is the chopped khatta bhaji.

How to Select

Khatta bhaji is available at most Indian vegetable vendors. Select the smaller version of spinach leaves. Choose the firm, dark green variety. See to it that it is fresh and free from any insect infestation.

Culinary Uses

The most common recipe called for khatta bhaji is made by combining sour spinach leaves and split Bengal gram or channa dal. Other vegetables include spinach, brinjal, onion and potatoes, all chopped. Method of cooking is as follows:
· Pressure cook the Bengal gram till 1 whistle. Drain and keep aside
· Heat oil and add coriander seeds, ginger garlic paste, chopped vegetables.
· Now add salt, the required spices, spinach, khatta bhaji,
· Again pressure cook till 2 whistles.
· Serve hot with rotis or parathas.
· It also goes well with any rice preparation.
You can also mix dill leaves or sowa as a variation.

How to Store

Since it as a green leafy vegetable, it has a low shelf life due to high moisture content. Once the moisture starts losing and khatta bhaji gradually starts wilting. So it is preferable to use it up as soon as possible. You can store it by wrapping it either in a paper or in perforated net bags under refrigeration temperature. It will last its freshness just for 2-3 days.

Health Benefits

· Being a green leafy vegetable, sorrel or khatta bhaji is high in vitamin A, which is good for skin and plays an important role in maintaining vision.
· It also consists of iron, which increases hemoglobin, specially recommended for growing children and pregnant females.
· Since it is low in calories, it can be eaten by people who want to lose weight.
· It helps in lowering the blood glucose levels in people having type 2 diabetes mellitus due to presence of high amount of dietary fiber.
· There is good amounts of antioxidants present in it along with Vitamin C, which helps fight cancer and boost immunity.

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khatta bhaji
 on 07 Feb 18 10:01 AM

I tried a different way. I ground the sour palak adding little water to a fine paste. Then I used 4 tbsp of rice bran oil, added 1 tsp each of jeera(Cumin seeds and rai(mustard seed). While grinding the palak I added green chillies to it. When the rai starts spluttering add 1 tbsp of ginger garlic paste along with finely chopped onion(1 medium size onion). Keep frying till onions are glazed or turn light brown. Now add puree of 2 medium tomatos to this and let it simmer on low flame for about 3 - 4 minutes. Add salt & chilly powder as per required taste and mix well and simmer for another 3 - 4 minutes. Add the palak paste and cook on high flame for about 5 minutes. Once cooked serve with ajwain roti or paratha. The addition to this is I tried 3 different things in this. I once added chopped boiled potatoes, then I tried hard boiled eggs which I fried in halves in little oil after boiling them. Frying eggs in little oil gave them some crunchiness. The last I tried was fried paneer pieces. You can add anyone of these and make the dish. It tastes yummy, add malai when serving hot. (Do not buy malai from outside, you can use the one that forms when boiled milk cools, I collect this and store in refrigerator and it stays fresh for quite sometime) Adding of malai gives it richness in flavour and taste.