Are you looking for a healthy, delicious, and crunchy tea-time snack? You must try this incredibly tasty Jowar Palak Vadi recipe! Many people complain that when they make vadi using jowar (sorghum) flour, it breaks or crumbles while cutting. But don’t worry! Today, I am sharing a foolproof Jowar Palak Vadi recipe with a secret tip that ensures your rolls stay perfectly intact and wonderfully crispy.
This Maharashtrian-style savoury snack is packed with the goodness of fresh spinach (palak) and healthy jowar flour. It is super easy to make, requires basic kitchen ingredients, and is perfect for lunchboxes, travelling, or evening snacking. If you want a crunchy snack that does not absorb too much oil, this Jowar Palak Vadi recipe is just for you. Let’s get into the kitchen and make this mouthwatering dish!
Also Read: Crispy Cabbage Jowar Vadi Recipe | Healthy Kobichi Vadi
Ingredients List
- 1 small bunch of Spinach (Palak), washed and roughly chopped
- 1 cup Jowar flour (Sorghum flour)
- 1 tbsp Wheat flour (the secret ingredient for binding)
- 1 tbsp Gram flour (Besan)
- 1 tbsp Ginger, garlic, and green chilli paste (crushed)
- 1 tsp White sesame seeds (Safed til)
- 1 tsp Coriander powder
- 1/2 tsp Carom seeds (Ajwain)
- 1/2 tsp Cumin seeds (Jeera)
- A pinch of Turmeric powder (Haldi)
- Fresh coriander leaves, chopped
- Salt to taste
- Water (as needed, use very little)
- Oil for greasing and frying
Step-by-Step Instructions
- Prepare the Greens: In a large mixing bowl, add the washed, roughly chopped spinach (palak), and fresh coriander leaves. Do not use the thick stems of the spinach.
- Add the Spices: Mix in the crushed ginger-garlic-green chilli paste, white sesame seeds, coriander powder, turmeric powder, and cumin seeds. Lightly crush the carom seeds with your hands and add them in. Add salt to your taste.
- Mix the Flours: Now, add the jowar flour. To ensure your Jowar Palak Vadi recipe does not crumble, add 1 tablespoon of wheat flour and 1 tablespoon of gram flour (besan).
- Knead the Dough: Mix everything well with your hands. Since spinach naturally releases water, only sprinkle a little bit of water to form a firm dough. Do not make it too dry or too sticky.
- Shape the Rolls: Take small portions of the dough and shape them into medium-thick cylindrical rolls.
- Steam the Vadi: Heat 1.5 glasses of water in a deep pan or steamer. Grease a steaming plate with a few drops of oil and place the rolls on it. Steam them on medium heat for 10 to 12 minutes.
- Cool and Cut: Once fully steamed, let the rolls cool completely. Apply a little oil to a knife and cut the rolls into equal-sized pieces. Notice how perfectly they slice without breaking!
- Fry to Perfection: Heat oil in a pan on medium heat. You can either shallow fry or deep fry the vadis until they turn golden brown and crispy.
- Serve: Remove the vadis onto a strainer to drain any excess oil. Serve hot and enjoy!
Also Read: Palak Shepu Vadi Recipe: Crispy Jowar Flour Snack
Cooking Tips for Better Results
- Mind the Water: Spinach has a lot of moisture. Always mix the dry ingredients with the spinach first, pressing firmly, before deciding to add any water.
- Cool Before Slicing: Never cut the steamed rolls while they are hot. Letting them cool completely guarantees smooth, clean slices.
- Fry on Medium Heat: For the crispiest texture without absorbing excess oil, always fry the vadis on medium heat, not low heat.
- Grease the Knife: A lightly oiled knife prevents the dough from sticking to the blade during slicing.
Variations
- Spicy Version: If you love heat, add half a teaspoon of red chilli powder along with the green chillies.
- Kids-Friendly Version: Skip the spicy green chillies. You can also mix in some grated carrots to add a touch of sweetness and extra veggies.
- Diet-Friendly / Air-Fried Version: Skip the deep frying. You can easily pan-roast these in a non-stick pan with a few drops of oil, or air fry them at 180°C (350°F) for 10-12 minutes until crunchy.
- Gluten-Free Version: If you want to avoid wheat flour, replace it with 1 to 2 tablespoons of rice flour to help bind the dough.
Serving Suggestions
Serve these hot, crispy vadis with a side of tangy green coriander chutney, sweet tamarind chutney, or simple tomato ketchup. They make the ultimate comfort snack when paired with a steaming hot cup of Indian Masala Chai in the evening!
Also Read: Crispy Jowar Methi Vadi Recipe: Healthy & Gluten-Free Snack
Frequently Asked Questions (FAQs)
Q1: Why does my jowar vadi crumble while cutting?
A: Jowar flour is naturally gluten-free and lacks binding properties. Adding 1 tablespoon of wheat flour and 1 tablespoon of besan (gram flour) acts as a perfect binder, preventing the vadi from breaking.
Q2: Can I store the steamed vadis for later?
A: Yes! You can steam the rolls, let them cool, and store them whole in an airtight container in the fridge for 2-3 days. Just slice and fry them whenever you are ready to eat.
Q3: Can I make this Jowar Palak Vadi recipe without frying?
A: Absolutely. You can eat the steamed vadis just as they are (they are fully cooked!), or simply temper them in a pan with a teaspoon of oil, mustard seeds, and sesame seeds.
Q4: Can I use methi (fenugreek) instead of palak?
A: Yes, you can easily substitute the spinach with finely chopped fresh methi leaves, or even use a mix of both greens for a wonderful flavour twist.
Q5: Is it necessary to use baking soda in this recipe?
A: No, this Jowar Palak Vadi recipe does not require any baking soda, baking powder, or fruit salt (Eno). They turn out perfectly light and crispy without it.
Jowar Palak Vadi Recipe: The Secret to No Crumbling!
Ingredients
- 1 small bunch of Spinach Palak, washed and roughly chopped
- 1 cup Jowar flour Sorghum flour
- 1 tbsp Wheat flour the secret ingredient for binding
- 1 tbsp Gram flour Besan
- 1 tbsp Ginger garlic, and green chilli paste (crushed)
- 1 tsp White sesame seeds Safed til
- 1 tsp Coriander powder
- 1/2 tsp Carom seeds Ajwain
- 1/2 tsp Cumin seeds Jeera
- A pinch of Turmeric powder Haldi
- Fresh coriander leaves chopped
- Salt to taste
- Water as needed, use very little
- Oil for greasing and frying
Instructions
- Prepare the Greens: In a large mixing bowl, add the washed, roughly chopped spinach (palak), and fresh coriander leaves. Do not use the thick stems of the spinach.
- Add the Spices: Mix in the crushed ginger-garlic-green chilli paste, white sesame seeds, coriander powder, turmeric powder, and cumin seeds. Lightly crush the carom seeds with your hands and add them in. Add salt to your taste.
- Mix the Flours: Now, add the jowar flour. To ensure your Jowar Palak Vadi recipe does not crumble, add 1 tablespoon of wheat flour and 1 tablespoon of gram flour (besan).
- Knead the Dough: Mix everything well with your hands. Since spinach naturally releases water, only sprinkle a little bit of water to form a firm dough. Do not make it too dry or too sticky.
- Shape the Rolls: Take small portions of the dough and shape them into medium-thick cylindrical rolls.
- Steam the Vadi: Heat 1.5 glasses of water in a deep pan or steamer. Grease a steaming plate with a few drops of oil and place the rolls on it. Steam them on medium heat for 10 to 12 minutes.
- Cool and Cut: Once fully steamed, let the rolls cool completely. Apply a little oil to a knife and cut the rolls into equal-sized pieces. Notice how perfectly they slice without breaking!
- Fry to Perfection: Heat oil in a pan on medium heat. You can either shallow fry or deep fry the vadis until they turn golden brown and crispy.
- Serve: Remove the vadis onto a strainer to drain any excess oil. Serve hot and enjoy!
