Jowar Palak Vadi Recipe: The Secret to No Crumbling!
Learn how to make the perfect crispy Jowar Palak Vadi recipe at home! Discover the secret ingredients so your vadi never crumbles. Healthy, easy, and tasty!
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!