Are you tired of regular spinach fritters that turn out soggy and oily? If you love Palak Pakoda but hate the grease, this Crispy Palak Dal Bhaji recipe is the game-changer you’ve been looking for!
Unlike traditional bhajis made only with gram flour (besan), this unique version uses soaked Moong Dal and Chana Dal. This simple twist adds an incredible crunch and prevents the fritters from absorbing too much oil. It is a popular Maharashtrian snack that is soft on the inside, super crispy on the outside, and pairs perfectly with your evening chai.
Let’s learn how to make this delicious, high-protein spinach lentil fritter in just a few simple steps.
Also Read – Kothimbir Pudina Chutney Recipe | 5-Min Green Chutney
Ingredients List:
- Here is everything you need to make these crunchy fritters:
- Lentils (Dals):
- 7 tbsp Chana Dal (Bengal Gram) – soaked for 4-5 hours.
- 4 tbsp Moong Dal (Split Green Gram) – soaked for 1 hour.
- Greens & Veggies:
- 1 large bunch of Spinach (Palak) – washed and roughly chopped.
- 1 handful Coriander leaves – chopped.
- 6 small Onions – sliced lengthwise (or 2 medium onions).
- Aromatics (Crushed/Paste):
- 1/2 inch Ginger.
- 2 cloves of Garlic.
- 2 Green Chillies (adjust to taste).
- Dry Spices:
- 1/2 tsp Ajwain (Carom Seeds).
- 1/2 tsp Jeera (Cumin Seeds).
- 1/2 tsp Fennel Seeds (Saunf) – Secret ingredient for flavour!
- 1 tbsp Red Chilli Powder.
- 1 tsp Coriander Powder.
- 1/4 tsp Turmeric Powder.
- Pinch of Hing (Asafetida).
- Salt to taste.
- Binding Agents:
- 1/2 cup Besan (Gram Flour).
- 1 tbsp Rice Flour (for extra crispiness).
- Cooking Oil: For deep frying.
- Lentils (Dals):
Also Read – Crispy Akkha Masoor Palak Pakoda Recipe | Masoor Dal Bhaji
Step-by-Step Instructions:
- Soak the Lentils: Rinse the Chana Dal and soak it for 4-5 hours. Rinse the Moong Dal and soak it for 1 hour. Drain all the water completely after soaking.
- Crush the Dals: Add both drained dals into a chopper or mixer grinder. Pulse them coarsely to a “dar-dara” texture (rough crush). Do not make a fine paste; the coarse texture gives the Palak Dal Bhaji its crunch.
- Prep the Veggies: In a large mixing bowl, take the chopped spinach and coriander.
- Add Aromatics: Add the crushed ginger, garlic, and green chillies to the bowl.
- Add Spices: Add crushed ajwain, cumin seeds, fennel seeds, turmeric, red chilli powder, coriander powder, hing, and salt. Rubbing the seeds (ajwain/cumin) between your palms before adding releases a better aroma.
- Mix Well: Mix everything by hand. The salt will help the spinach release its moisture.
- Add Flours & Onion: Add the sliced onions, gram flour (besan), and rice flour. Mix firmly until the flour binds the ingredients together. You likely won’t need extra water, as the spinach’s moisture is enough.
- Fry the Bhajis: Heat oil in a deep pan. Once medium hot, drop small portions of the batter into the oil. Do not make them too big, or they won’t cook inside.
- Cook to Perfection: Fry on medium flame until they turn golden brown and crispy on all sides.
- Serve: Remove from oil (you’ll notice they are non-greasy!) and serve hot.
Cooking Tips for Better Results:
- Texture Matters: Ensure the dals are ground coarsely. If you grind them too fine, the bhajis will become dense instead of crunchy.
- No Soda Needed: This recipe yields crispy results without baking soda. Skipping soda also prevents the bhajis from drinking up too much oil.
- Oil Temperature: Fry on medium heat. High heat burns the outside while leaving the inside raw; low heat makes them oily.
- Freshness: Use fresh spinach and coriander for the best colour and taste.
Also Read – Crispy Vatana Pakoda Recipe | Green Peas Fritters (Matar Bhaji)
Variations:
- Kids-Friendly Version: Skip the green chillies and reduce the red chilli powder. You can add a pinch of sugar to balance the spinach taste.
- Spicy Version: Add extra chopped green chillies and a pinch of garam masala for a fiery kick.
- Garlic-Free: If you don’t eat garlic/onions, you can skip them. The fennel and ajwain will still provide plenty of flavour.
- Healthy Air-Fryer Version: Instead of deep frying, form small patties and air fry at 180°C (356°F) for 12-15 minutes, brushing lightly with oil.
Serving Suggestions:
- These Crispy Palak Dal Bhajis taste best when served hot with:
- Masala Chai: The ultimate monsoon or winter combo.
- Green Chutney: A spicy mint-coriander dip.
- Tomato Ketchup: A classic favourite for kids.
- Fried Green Chillies: For those who love extra spice!
Also Read – Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
FAQs:
Q1: Can I use frozen spinach for this recipe?
Ans: Fresh spinach is best for texture. If using frozen, thaw and squeeze out all excess water completely before mixing, otherwise the batter will become too runny.
Q2: Why do we add rice flour?
Ans: Rice flour is a secret ingredient in many Indian fried snacks. It absorbs moisture and helps make the outer layer super crispy, and keeps it crunchy for longer.
Q3: Is this recipe gluten-free?
Ans: Yes! This Palak Dal Bhaji recipe uses lentil batter and rice flour, making it naturally gluten-free (just ensure your Hing/Asafetida is gluten-free).
Q4: Can I make the batter in advance?
Ans: It is recommended to fry immediately after mixing. Since spinach releases water when mixed with salt, keeping the batter for too long will make it watery, and the bhajis will soak up oil.
Crispy Palak Dal Bhaji Recipe | Non-Oily Spinach Lentil Pakoda
Ingredients
Here is everything you need to make these crunchy fritters:
Lentils (Dals):
- 7 tbsp Chana Dal Bengal Gram – soaked for 4-5 hours.
- 4 tbsp Moong Dal Split Green Gram – soaked for 1 hour.
Greens & Veggies:
- 1 large bunch of Spinach Palak – washed and roughly chopped.
- 1 handful Coriander leaves – chopped.
- 6 small Onions – sliced lengthwise or 2 medium onions.
Aromatics (Crushed/Paste):
- 1/2 inch Ginger.
- 2 cloves of Garlic.
- 2 Green Chillies adjust to taste.
Dry Spices:
- 1/2 tsp Ajwain Carom Seeds.
- 1/2 tsp Jeera Cumin Seeds.
- 1/2 tsp Fennel Seeds Saunf – Secret ingredient for flavour!
- 1 tbsp Red Chilli Powder.
- 1 tsp Coriander Powder.
- 1/4 tsp Turmeric Powder.
- Pinch of Hing Asafetida.
- Salt to taste.
Binding Agents:
- 1/2 cup Besan Gram Flour.
- 1 tbsp Rice Flour for extra crispiness.
Cooking Oil: For deep frying.
Instructions
- Soak the Lentils: Rinse the Chana Dal and soak it for 4-5 hours. Rinse the Moong Dal and soak it for 1 hour. Drain all the water completely after soaking.
- Crush the Dals: Add both drained dals into a chopper or mixer grinder. Pulse them coarsely to a "dar-dara" texture (rough crush). Do not make a fine paste; the coarse texture gives the Palak Dal Bhaji its crunch.
- Prep the Veggies: In a large mixing bowl, take the chopped spinach and coriander.
- Add Aromatics: Add the crushed ginger, garlic, and green chillies to the bowl.
- Add Spices: Add crushed ajwain, cumin seeds, fennel seeds, turmeric, red chilli powder, coriander powder, hing, and salt. Rubbing the seeds (ajwain/cumin) between your palms before adding releases a better aroma.
- Mix Well: Mix everything by hand. The salt will help the spinach release its moisture.
- Add Flours & Onion: Add the sliced onions, gram flour (besan), and rice flour. Mix firmly until the flour binds the ingredients together. You likely won't need extra water, as the spinach's moisture is enough.
- Fry the Bhajis: Heat oil in a deep pan. Once medium hot, drop small portions of the batter into the oil. Do not make them too big, or they won't cook inside.
- Cook to Perfection: Fry on medium flame until they turn golden brown and crispy on all sides.
- Serve: Remove from oil (you’ll notice they are non-greasy!) and serve hot.
