Palak Shepu Vadi Recipe: Crispy Jowar Flour Snack
Learn how to make crispy and healthy Palak Shepu Vadi Recipe using jowar flour, spinach, and dill leaves. A perfect Maharashtrian tea-time 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!