Crispy Palak Dal Bhaji Recipe | Non-Oily Spinach Lentil Pakoda
Looking for a crunchy, non-oily snack? Try this Crispy Palak Dal Bhaji recipe! Made with soaked moong & chana dal, these spinach fritters are perfect for tea time.
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.