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–+ servings

Palak vada recipe | street style palak vada | crispy palak vada

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 big bunch or 170 grm palak - spinach leaves
  • 5-6 green chilli - as per your taste
  • 1 inch ginger
  • 7-8 garlic cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • ½ tsp black pepper
  • ½ tsp ajwain
  • ½ cup chopped onion
  • ¼ tsp hing
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 1 tbsp kasuri methi
  • 1 tsp dry mango powder
  • 1 cup gram flour - besan or as required to make batter
  • 1 tbsp hot oil
  • Oil for frying

Instructions

  • Wash and chopped palak leaves. keep it aside.
  • In a mixture jar, add green chili, ginger, garlic, coriander seeds, fennel seeds, cumin seeds, ajwain, and black pepper. Grind it into a coarse paste. Keep it aside.
  • Add it to the mixing bowl, add chopped palak leaves, chopped onion, grinded paste, hing, turmeric powder, red chili powder, salt, kasuri methi, and amchur powder. Mix well.
  • Add besan gradually and bind the mixture into dough.
  • Heat oil in a pan, grease hands with water, pinch balls-sized hand and make a round shape.
  • Deep fry in hot oil keeping the flame on medium till the mixture is bind properly and takes a round shape.
  • Drain off pakoda/ball from hot oil.
  • When the ball is hot, press slightly and add into hot oil to fry it again.
  • Fry palak vada on medium flame till it becomes crispy and golden brown from the outside.
  • Serve crispy palak vada with tomato ketchup or chutney.

Notes

  • mix masala properly into palak leaves.
  • add gram flour (besan) gradually and bind the mixture into a dough form.
  • fry bhajiya on medium flame.
  • when bhajiya is hot, press immediately to make vada.
  • add vada into hot oil and fry it on medium flame till it becomes crispy.