Palak Bhajia Recipe, I’m sharing another recipe prepared from a green leaf variety which makes a great evening snacks for kids and everyone.
A crispy and delicious palak pakora / bhajia recipe, easy to prepare and to make it healthy, cook palak bhajia in a paniyaram pan with less oil or bake in an oven. Apart from Palak, you can add mint leaves and coriander leaves or even methi leaves.
Palak / Spinach is a healthy green leaf vegetable rich in iron and loaded with various nutrients. Try to include this vegetable once or twice per week. There are various recipes which can be tried with palak keerai like variety rice, curry, pakora, juice, stuffed paratha, etc.. As I mentioned before, palak is a healthy vegetable and to retain its nutritional value, make these bhajia in a paniyaram pan with less oil. Even if you are going to deep fry them, make sure to use cold pressed oils / chekku yennai to get nutritional benefits.
Some of the other snack varieties prepared using green leaf vegetables, Methi Palak Muthia, Vallarai Keerai Cutlet, Spring onion Pakora, Spinach Vadai and Spring onion Vadai. If you try any of my recipes, then do share your feedback with us.
How to prepare Palak Pakora / Palak Bhajia
- ¾ cup tightly packed chopped spinach / palak keerai
- 5-6 tbsp besan / kadalai maavu / bengal gram flour
- 1 tbsp rice flour
- A pinch of baking soda
- Asofoetida / hing – a pinch
- ¼ tsp turmeric powder
- ¼ tsp ajwain
- Salt to taste
- ½ tsp red chili powder
- ½ tsp cumin powder / jeera
- Combine all the ingredients in a mixing bowl and mix well. Add enough water and mix everything to form a batter. The batter should not be very thick or watery.
- Heat oil for deep frying in a pan. Drop bits of spinach batter and cook till it turns crispy and golden brown.
- Remove from the heat. Similarly deep fry the remaining bhajia batter. Serve hot with tomato sauce or mint chutney.