Palak Bajji | Palak Bhajiya

Palak Bhajji

Palak Bhajji

 

Palak Bhajji is the Maharashtrian recipe for chopped Spinach fritters or Palak Pakoda. These crispy palak bhajji are your tea’s best companion, especially on those pouring rainy days or chilly winter evenings. If your little ones run away at the sight of green leafy veggies, these palak bhajji are the best pick as along with the taste, these fritters also provide the nutrients of vitamin K & vitamin A that are loaded in Spinach. Rice flour gives an additional crisp to these besan coated pakodas.

For similar Bhajiya Recipes, check:  Batata Vada, Matar Bhajji, Matar Pattice, Onion Pakoda, Moong Dal Vada

Without further delay, let’s get started with Palak Bhajiya Recipe;, 

 

 

Preparation Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

Serves for 2

 

Ingredients:

1) 2 cups chopped spinach

2) 1/2 cup besan

3) 2 tsp rice flour

4) 1/2 tsp cumin seeds

5) 1 tsp red chilly powder

6) 1 tsp ginger garlic paste

7) 2 tbsp. chopped coriander leaves

8) Water as required

9) Turmeric powder

10) Salt to taste

11) Oil for deep frying

 

Method:

In a mixing bowl take chopped spinach, besan, rice flour, cumin seeds, chilly powder, ginger garlic paste, chopped coriander leaves, turmeric powder, salt and mix well. No need to add water.

The batter should not be a runny, it must be more of thick & dough-like.

Heat oil in a pan for deep frying. Reduce flame and drop little mixture and check the oil.

Drop bhajiyas into a heated oil and deep fry to a golden brown colour.

Serve pakodas with chutney or tomato ketchup.

How to prepare Palak Bhajji step by step with images:

 

1) In a mixing bowl take chopped spinach, besan, rice flour, cumin seeds, chilly powder, ginger garlic paste, chopped coriander leaves, turmeric powder, salt and mix well. No need to add water.

 

Palak Bhajji

Palak Bhajji

 

Palak Bhajji

Palak Bhajji

 

Palak Bhajji

Palak Bhajji

 

Palak Bhajji

Palak Bhajji

 

2) The batter should not be a runny, it must be more of thick & dough-like.

 

Palak Bhajji

Palak Bhajji

 

3) Heat oil in a pan for deep frying. Reduce flame and drop little mixture and check the oil. Drop bhajiyas into a heated oil and deep fry to a golden brown colour.

 

Palak Bhajji

Palak Bhajji

 

Palak Bhajji

Palak Bhajji

 

4) Serve pakodas with chutney or tomato ketchup.

 

Palak Bhajji

Palak Bhajji

 

 





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