Are you looking for a healthy and crunchy tea-time snack? This Palak Shepu Vadi Recipe is exactly what you need! Made with a nutritious blend of jowar (sorghum) flour, fresh spinach (palak), and dill leaves (shepu), this traditional Maharashtrian snack is packed with flavours and crunch.
Often during summer, we want a savoury bite that lasts long and pairs perfectly with a hot cup of evening tea. Because this crispy palak vadi uses jowar flour, it is naturally gluten-free and very light on the stomach. The addition of soaked chana dal gives every bite an irresistible crunch! Whether you are making it for your family or packing it for a long journey, this Palak Shepu Vadi Recipe will not disappoint. Let’s dive right into how to make these delicious, golden-brown fritters!
Also Read: Crispy Jowar Methi Vadi Recipe: Healthy & Gluten-Free Snack
Ingredients
For the Coarse Spice Paste:
- 5 Green chillies (adjust to taste)
- 1 whole bulb of garlic (small cloves)
- 3 small pieces of ginger (about ½ inch)
- 3 tablespoons Chana dal (Bengal gram) – soaked in water for 20 minutes
- ½ teaspoon Ajwain (carom seeds)
- 1 teaspoon Cumin seeds (jeera)
For the Dough:
- 1 cup Jowar flour (Sorghum flour)
- 1 cup Fresh Spinach (Palak) – washed and finely chopped (include tender stems)
- 1 cup Fresh Dill leaves (Shepu) – washed and finely chopped
- 6-7 Curry leaves – finely chopped
- 1 tablespoon White sesame seeds (safed til)
- ½ teaspoon Turmeric powder
- A pinch of Asafoetida (hing)
- Fresh Coriander leaves – chopped
- ½ Lemon – juiced (optional)
- Salt to taste
- Oil for frying
Step-by-Step Instructions
Follow these simple steps to make the perfect Palak Shepu Vadi Recipe:
- Make the Coarse Paste: In a mixer jar, add the green chillies, garlic, ginger, soaked chana dal, ajwain, and cumin seeds. Pulse it into a coarse mixture without adding any water.
- Mix the Dry Ingredients: Transfer the coarse paste into a large mixing bowl. Add the jowar flour, chopped spinach (palak), dill leaves (shepu), chopped curry leaves, sesame seeds, turmeric, hing, salt, and fresh coriander.
- Knead the Dough: Squeeze in the lemon juice. Mix everything really well with your hands first. Because the leafy greens have natural moisture, do not add water immediately. Gradually sprinkle a little water only if needed to form a stiff dough.
- Shape the Vadi Rolls: Divide the dough and shape them into medium-thick cylindrical rolls (logs).
- Steam the Rolls: Grease a steamer plate with a little oil. Place the rolls on the plate, cover the steamer, and cook on low-medium heat for 10 to 12 minutes.
- Cool and Slice: Once steamed, remove the rolls and let them cool down completely. Cut them into slightly thick slices (vadis).
- Fry to Perfection: Heat oil in a pan. Carefully drop the sliced vadis into the hot oil and fry them until they are crispy and golden brown on both sides.
- Serve Hot: Remove them onto a paper towel to drain excess oil. Serve your crispy Palak Shepu Vadi immediately!
Also Read: Crispy Dodkyachi Vadi Recipe | Ridge Gourd Fritters
Cooking Tips for Better Results
- Do not add water too early: Spinach and dill release a lot of water when mixed with salt. Mix thoroughly first before deciding if you need extra water for the dough.
- Cool before cutting: Always let the steamed rolls cool down before slicing them. If you slice them while hot, they will break apart.
- Oil temperature: Fry the vadis on a medium flame so they cook evenly from the inside and become perfectly crisp on the outside without soaking up excess oil.
Variations
- Vegan Version: This recipe is naturally 100% vegan! Just make sure your hing (asafoetida) doesn’t contain hidden dairy, and you are good to go.
- Spicy Version: Add a teaspoon of red chilli flakes or extra green chillies to the coarse paste for an extra fiery kick.
- Kids-Friendly Version: Reduce the green chillies completely and skip the whole coriander seeds. You can also hide grated carrots in the dough for extra nutrition!
- Healthy/Diet Version: Instead of deep-frying, you can easily shallow fry these vadis in a pan with just 1-2 tablespoons of oil, or air-fry them at 180°C (350°F) for 10-12 minutes until crispy.
Serving Suggestions
Serve these crispy jowar and spinach fritters with spicy green mint chutney, sweet tamarind chutney, or simple tomato ketchup. They taste absolutely best when paired with a steaming hot cup of Indian Masala Chai!
Also Read: Crispy Maharashtrian Alu Vadi Recipe (Easy & Authentic)
Frequently Asked Questions (FAQs)
Q1: Can I store Palak Shepu Vadi for a few days?
Ans: Yes! Once fully fried, they can be stored in an airtight container for 8 to 10 days at room temperature. They are a great travel snack.
Q2: How can I meal-prep this Palak Shepu Vadi Recipe?
Ans: You can steam the rolls, cool them, and store them in the refrigerator for up to 2-3 days. Whenever you want to eat, simply slice and fry them fresh!
Q3: Can I skip the Dill leaves (Shepu)?
Ans: Absolutely. If you don’t like the strong flavour of dill leaves, you can skip them and just double the amount of spinach (palak) or add fresh fenugreek (methi) leaves instead.
Q4: Is this recipe gluten-free?
Ans: Yes! Because we are using only jowar (sorghum) flour to bind the fresh greens, this recipe is completely gluten-free. Just ensure your hing (asafoetida) is pure and gluten-free.
Q5: Can I use another dal instead of Chana Dal?
Ans: Yes, if you don’t want to use chana dal, you can soak moong dal (yellow lentils) for 15-20 minutes and crush it into the dough. It will give a similar wonderful crunch!
Palak Shepu Vadi Recipe: Crispy Jowar Flour Snack
Ingredients
For the Coarse Spice Paste:
- 5 Green chillies adjust to taste
- 1 whole bulb of garlic small cloves
- 3 small pieces of ginger about ½ inch
- 3 tablespoons Chana dal Bengal gram – soaked in water for 20 minutes
- ½ teaspoon Ajwain carom seeds
- 1 teaspoon Cumin seeds jeera
For the Dough:
- 1 cup Jowar flour Sorghum flour
- 1 cup Fresh Spinach Palak – washed and finely chopped (include tender stems)
- 1 cup Fresh Dill leaves Shepu – washed and finely chopped
- 6-7 Curry leaves – finely chopped
- 1 tablespoon White sesame seeds safed til
- ½ teaspoon Turmeric powder
- A pinch of Asafoetida hing
- Fresh Coriander leaves – chopped
- ½ Lemon – juiced optional
- Salt to taste
- Oil for frying
Instructions
- Make the Coarse Paste: In a mixer jar, add the green chillies, garlic, ginger, soaked chana dal, ajwain, and cumin seeds. Pulse it into a coarse mixture without adding any water.
- Mix the Dry Ingredients: Transfer the coarse paste into a large mixing bowl. Add the jowar flour, chopped spinach (palak), dill leaves (shepu), chopped curry leaves, sesame seeds, turmeric, hing, salt, and fresh coriander.
- Knead the Dough: Squeeze in the lemon juice. Mix everything really well with your hands first. Because the leafy greens have natural moisture, do not add water immediately. Gradually sprinkle a little water only if needed to form a stiff dough.
- Shape the Vadi Rolls: Divide the dough and shape them into medium-thick cylindrical rolls (logs).
- Steam the Rolls: Grease a steamer plate with a little oil. Place the rolls on the plate, cover the steamer, and cook on low-medium heat for 10 to 12 minutes.
- Cool and Slice: Once steamed, remove the rolls and let them cool down completely. Cut them into slightly thick slices (vadis).
- Fry to Perfection: Heat oil in a pan. Carefully drop the sliced vadis into the hot oil and fry them until they are crispy and golden brown on both sides.
- Serve Hot: Remove them onto a paper towel to drain excess oil. Serve your crispy Palak Shepu Vadi immediately!
