Crispy palak bhajia are created with fresh green spinach leaves combined with besan as well as other spices. They taste great when capped with chaat masala, sliced onion and eco-friendly chutney. These crispy palak bhajiya really are a perfect snacks and therefore are fast and simple to create. Learn to make palak bhajia.
six to eight teaspoon besan
1 teaspoon red chili powder
1 teaspoon roasted cumin seed powder
1 teaspoon ginger root (grated)
2 cups green spinach leaves, cleaned and chopped roughly
A pinch of turmeric powder
A pinch of asafetida
2 pinch sodium bicarbonate
1 tblsp grain flour (optional)
Salt to taste
1 teaspoon smoking herbal
Water for mixing
Oil for deep frying
Steps to make palak bhajia:
- Have a big mixing bowl add besan, red chili powder, cumin seed powder, grated ginger root, turmeric powder, asafetida, sodium bicarbonate, grain flour, salt and smoking herbal. Adding grain flour and herbal helps make the pakodas crisp.
- Mix all of the ingredients well and add chopped green spinach leaves. Mix well. Now add water slowly and gradually to create a thick consistency mixture.
- Heat oil inside a fry pan or kadai after which with the aid of a spoon or wet fingers drop small balls from the mixture within the oil.
- Deep fry in herbal and switch them from time to time to fry evenly all sides.
Note : Don't fry the bhajias on high flame because the mixture will stay uncooked from the inside. Also don't fry on really low flame because the bhaiyas will absorb excess oil. - Repeat using the remaining mixture to create more bhajias.
- Drain on absorbent paper and serve immediately capped with chaat masala, chutney and sliced onions.