Crispy Palak Urad Dal Bhaji Recipe | Spinach Pakoda

Are you craving a crunchy, delicious snack for your evening tea? Look no further than this Palak Urad Dal Bhaji Recipe! While most spinach fritters are made with chickpea flour (besan), this unique Spinach Pakoda uses soaked urad dal (split black gram) to give the fritters an unforgettable crispy texture on the outside and a soft, melt-in-the-mouth feel on the inside.

Making this Palak Bhaji is incredibly simple and requires basic ingredients you already have in your kitchen. It is the perfect comfort food for rainy days, winter evenings, or whenever you want to treat your family to a homemade snack. By combining fresh spinach, aromatic spices, and a coarse dal paste, you get a flavour-packed bite every single time. Let’s dive into how to make this delicious, beginner-friendly snack!

Also Read – Spicy Vangyachi Bhaaji Recipe (Maharashtrian Eggplant)

Ingredients List:

• 1 cup Urad Dal (split black gram without skin), soaked for 3 hours
• 1 small bunch of Palak (Spinach), washed, drained, and finely chopped
• 4-5 mild Green Chilies
• 1/2 tsp Ajwain (carom seeds)
• 1 tsp Cumin Seeds (jeera)
• 1 tsp Coriander Powder (coarsely ground)
• 4-5 Garlic Cloves
• 1/2 tsp Fennel Seeds (saunf)
• 1 medium Onion, finely chopped
• 1 handful of Fresh Coriander Leaves, finely chopped
• A pinch of Turmeric Powder
• A pinch of Hing (asafoetida)
• Salt to taste
• A tiny pinch of Baking Soda (optional)
• Oil for deep frying

Step-by-step Instructions:

1. Step 1: Prep the Dal
   Wash the soaked urad dal thoroughly. Drain all the water and transfer the dal into a mixer grinder jar.
2. Step 2: Make the Spice Mix
   In the same mixer jar, add the green chillies, ajwain (crush it slightly between your palms), cumin seeds, coarse coriander powder, garlic cloves, and fennel seeds.
3. Step 3: Grind Coarsely
   Pulse the mixer (turn it on and off repeatedly) to grind the dal and spices into a coarse paste. Do not make it a smooth paste, and avoid adding water unless absolutely necessary.
4. Step 4: Mix the Veggies
   Transfer the coarse batter to a mixing bowl. Add your chopped palak (spinach), turmeric powder, hing, and salt. Then, add the chopped onion and fresh coriander leaves.
5. Step 5: Bind the Batter
   Mix everything well using your hands. Do not add any extra water! The natural moisture from the washed spinach and onions is enough to bind the batter together.
6. Step 6: Add Baking Soda (Optional)
   Add a tiny pinch of baking soda with a drop of water to activate it, and mix well. (See “Cooking Tips” below for how to skip this step!)
7. Step 7: Fry the Bhaji
   Heat oil in a deep pan or kadai on medium heat. Once the oil is hot, carefully drop small, bite-sized portions of the batter into the oil.
8. Step 8: Cook to Perfection
   Do not stir immediately. Let them fry for a minute, then gently stir. Fry on medium heat until they turn a beautiful golden brown colour and become very crispy.
9. Step 9: Drain and Serve
   Remove the fritters using a slotted spoon, shake off excess oil, and serve hot!

Also Read – Authentic Karalachi Chutney Recipe | Niger Seeds Chutney

Cooking Tips for Better Results:

• Skip the Soda: If you want to skip the baking soda, simply whip the ground dal vigorously with your hands for a few minutes before adding the veggies. This traps air inside, making the batter light and fluffy naturally!
• No Water Needed: Ensure your washed spinach is properly drained. If you add water to the batter, the bhaji will absorb too much oil and become soggy.
• Temperature Matters: Always fry the pakodas on medium heat. High heat will burn the outside, leaving the inside raw, while low heat makes them oily.

Variations:

• Spicy Version: Add half a teaspoon of red chilli powder or use spicy dark green chillies instead of mild ones for a fiery kick.
• Vegan Version: This recipe is completely plant-based and 100% vegan as is!
• Kids-Friendly Version: Skip the green chillies completely and add a little bit of grated cheese into the batter for a fun, kid-approved twist.
• Air-Fried Version: You can brush the batter balls with a little oil and air-fry them at 180°C (350°F) for 12-15 minutes for a low-oil alternative.

Serving Suggestions:

Serve this steaming hot Palak Urad Dal Bhaji with sweet and spicy tamarind chutney, fresh green mint chutney, or simple tomato ketchup. They taste best when paired with a hot, comforting cup of Indian Masala Chai!

Also Read – Raw Mango Tomato Chutney Recipe | Summer Special Chutney

FAQs:

Q1: Can I use another dal instead of urad dal?
Ans: Yes, you can use moong dal or the traditional besan (chickpea flour). However, urad dal gives these spinach fritters a unique, extra-crunchy exterior that you will absolutely love.

Q2: Why is my spinach pakoda soggy and oily?
Ans: This usually happens if the batter has too much water or if you fry them on low heat. Ensure your spinach is well-drained and fry on a steady medium flame.

Q3: Can I make the batter ahead of time?
Ans: It is best to fry the batter immediately after mixing. Because spinach and onions release water when mixed with salt, resting the batter will make it too watery.

Q4: How long should I soak the urad dal?
Ans: You should soak the urad dal for at least 3 hours. If you are in a rush, you can soak it in hot water for 1.5 hours.

Crispy Palak Urad Dal Bhaji Recipe | Spinach Pakoda

Shubham Nimbalkar

Learn how to make crispy Palak Urad Dal Bhaji at home! This easy spinach pakoda recipe is crunchy outside, soft inside, and perfect for tea time.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Course Pakoda Recipe

Cuisine Indian

Servings 4

Ingredients

  

• 1 cup Urad Dal split black gram without skin, soaked for 3 hours
• 1 small bunch of Palak Spinach, washed, drained, and finely chopped
• 4-5 mild Green Chilies
• 1/2 tsp Ajwain carom seeds
• 1 tsp Cumin Seeds jeera
• 1 tsp Coriander Powder coarsely ground
• 4-5 Garlic Cloves
• 1/2 tsp Fennel Seeds saunf
• 1 medium Onion finely chopped
• 1 handful of Fresh Coriander Leaves finely chopped
• A pinch of Turmeric Powder
• A pinch of Hing asafoetida
• Salt to taste
• A tiny pinch of Baking Soda optional
• Oil for deep frying

Instructions

 

• Step 1: Prep the Dal

  Wash the soaked urad dal thoroughly. Drain all the water and transfer the dal into a mixer grinder jar.
• Step 2: Make the Spice Mix

  In the same mixer jar, add the green chillies, ajwain (crush it slightly between your palms), cumin seeds, coarse coriander powder, garlic cloves, and fennel seeds.
• Step 3: Grind Coarsely

  Pulse the mixer (turn it on and off repeatedly) to grind the dal and spices into a coarse paste. Do not make it a smooth paste, and avoid adding water unless absolutely necessary.
• Step 4: Mix the Veggies

  Transfer the coarse batter to a mixing bowl. Add your chopped palak (spinach), turmeric powder, hing, and salt. Then, add the chopped onion and fresh coriander leaves.
• Step 5: Bind the Batter

  Mix everything well using your hands. Do not add any extra water! The natural moisture from the washed spinach and onions is enough to bind the batter together.
• Step 6: Add Baking Soda (Optional)

  Add a tiny pinch of baking soda with a drop of water to activate it, and mix well. (See "Cooking Tips" below for how to skip this step!)
• Step 7: Fry the Bhaji

  Heat oil in a deep pan or kadai on medium heat. Once the oil is hot, carefully drop small, bite-sized portions of the batter into the oil.
• Step 8: Cook to Perfection

  Do not stir immediately. Let them fry for a minute, then gently stir. Fry on medium heat until they turn a beautiful golden brown colour and become very crispy.
• Step 9: Drain and Serve

  Remove the fritters using a slotted spoon, shake off excess oil, and serve hot!

Video

Keyword Pakoda Recipe, Pakora Recipe