Ready for a snack that’s both healthy and incredibly delicious? Our Easy Homemade Palak Vadi recipe is here to win your heart! Imagine crispy, golden-brown bites of spinach and spices, perfect for enjoying with your evening tea. We’ll guide you through each simple step, from making the perfect batter to frying them to crispy perfection. But what’s the one secret ingredient that makes our Palak Vadi stand out? You’ll have to read the full article to discover the trick to making the most irresistible, non-oily, and crispy Palak Vadi you’ve ever tasted!
Also Read – Easy Breakfast Vadi Recipe
Also Read – Homemade Dal Vadi Recipe
Ingredients:
- 1 Small Bunch of Palak (Spinach Leaves) (Chopped)
- Coriander Leaves Chopped
- 3 tbsp Paste (Ginger, Garlic, Green Chilli, Cumin Seeds)
- 1 tbsp White Sesame Seeds (Safed Til)
- 1/2 tsp Ajwain (Carom seeds)
- 2 tsp Coriander Powder
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1 Cup Besan (Gram Flour)
- 2 tbsp Rice Flour
- Water
- Oil (Tel)
Also Read – Perfect Patra Vadi Recipe (Alu Vadi)
Instructions:
- Prepare the Spinach:
- Wash and chop the spinach leaves.
- Alternatively, you can use whole spinach leaves and apply the mixture on them, similar to making Aluchi Vadi.
- Make the Batter:
- In a bowl, combine the chopped spinach, coriander, crushed garlic, ginger, green chilli, and cumin seeds.
- Add white sesame seeds, carom seeds, coriander powder, asafoetida, turmeric powder, and salt.
- Add gram flour and rice flour.
- Mix well without adding water initially. If needed, add a little water to form a thick batter.
- Steam the Vadi:
- Grease a steamer plate with oil.
- Shape the batter into logs and place them on the steamer plate.
- Steam for 15 minutes on medium heat.
- Cut and Fry the Vadi:
- Once steamed, let the logs cool down slightly.
- Cut the logs into slices.
- Heat oil in a pan and fry the slices until golden brown and crispy.
- Alternatively, you can shallow fry or toss them with a little oil, cumin seeds, mustard seeds, and sesame seeds.
- Serve:
- Serve the Palak Vadi hot.
- Enjoy your Palak Vadi!
- Additional Tips:
- You can use red chilli powder instead of green chillies.
- You can add Jowar flour instead of rice flour.
- You can also use Dhapate Pith (Dhapate Flour) for a different taste.
- The vadi can be stored in the refrigerator for 4-5 days and reheated before serving.
Also Read – Flavourful Egg Masala Recipe
Easy Homemade Palak Vadi
Learn to make crispy, savoury, Easy Homemade Palak Vadi at home! This easy recipe guarantees a delicious, non-oily teatime snack. Get the step-by-step guide!
Ingredients
- 1 Small Bunch of Palak Spinach Leaves (Chopped)
- Coriander Leaves Chopped
- 3 tbsp Paste (Ginger, Garlic, Green Chilli, Cumin Seeds)
- 1 tbsp White Sesame Seeds Safed Til
- 1/2 tsp Ajwain Carom seeds
- 2 tsp Coriander Powder
- A Pinch of Hing / Asafetida
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1 Cup Besan Gram Flour
- 2 tbsp Rice Flour
- Water
- Oil Tel
Instructions
Prepare the Spinach:
- Wash and chop the spinach leaves.
- Alternatively, you can use whole spinach leaves and apply the mixture on them, similar to making Aluchi Vadi.
Make the Batter:
- In a bowl, combine the chopped spinach, coriander, crushed garlic, ginger, green chilli, and cumin seeds.
- Add white sesame seeds, carom seeds, coriander powder, asafoetida, turmeric powder, and salt.
- Add gram flour and rice flour.
- Mix well without adding water initially. If needed, add a little water to form a thick batter.
Steam the Vadi:
- Grease a steamer plate with oil.
- Shape the batter into logs and place them on the steamer plate.
- Steam for 15 minutes on medium heat.
Cut and Fry the Vadi:
- Once steamed, let the logs cool down slightly.
- Cut the logs into slices.
- Heat oil in a pan and fry the slices until golden brown and crispy.
- Alternatively, you can shallow fry or toss them with a little oil, cumin seeds, mustard seeds, and sesame seeds.
Serve:
- Serve the Palak Vadi hot.
- Enjoy your Palak Vadi!
Additional Tips:
- You can use red chilli powder instead of green chillies.
- You can add Jowar flour instead of rice flour.
- You can also use Dhapate Pith (Dhapate Flour) for a different taste.
- The vadi can be stored in the refrigerator for 4-5 days and reheated before serving.
