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2 ways Palak pakoda recipe | palak gota recipe | crispy palak bhajiya recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Indian
Servings 4 servings


For palak na gota (bhajiya/ pakora)

  • ½ cup water
  • 1 tbsp oil
  • 1 tsp crushed black peppercorn
  • Salt to taste
  • 1 tsp sugar
  • ¼ tsp hing
  • ½ tsp ajwain
  • ¼ tsp baking soda
  • 3-4 chopped green chilli
  • ½ cup chopped palak leaves
  • Some coriander leaves
  • 1 cup besan gram flour

For crispy palak na bhajiya

  • 2.5 cup or 170 grm palak leaves
  • 1 cup slice onion
  • ¼ cup coriander leaves
  • 1 tbsp ginger garlic paste
  • 2-3 chopped green chilli
  • ½ tsp ajwain
  • 1 tsp white sesame seeds
  • 1 tbsp crushed peanuts
  • ½ tsp red chilli powder
  • ¼ tsp garam masala
  • Salt to taste
  • ¾ cup besan gram flour
  • 2 tbsp rice flour
  • 1 tbsp water or as required to bind mixture


For making palak na gota

  • take water and 1 tablespoon of oil in a bowl. Mix it well.
  • Then add baking soda, salt, sugar, asafetida, crushed peppercorns, carom seeds, green chilies, chopped palak leaves, and coriander leaves. Mix it very well.
  • Now add chickpea flour (besan). Mix it and make sure there are no lumps.
  • Heat the oil in a pan on medium heat for deep frying.
  • Once the oil is hot enough Drop small balls in it using your hand or with the help of two spoons.
  • Fry palak gota on medium flame. Remove them from wire rack
  • Repeat the same frying for rest.
  • Palak gota is ready to serve with chutney and a cup of hot tea.

Making crispy palak bhajiya

  • Chop palak into long strips. Add it to the mixing bowl.
  • Then add 1 cup sliced onion, chopped green chili, ginger-garlic paste, coriander leaves, red chili powder, ajwain, white sesame seeds, crushed peanuts, garam masala, and salt to taste.
  • Mix it well using your hand, and rub it with your fingers so spices are coated with palak and onion.
  • Now add besan and rice flour. Mix well.
  • Then add a tablespoon of water at a time and mix well forming a soft dough. add water in small quantities to avoid from batter turning runny.
  • Now greases hands with water, pinch balls sized hand and make a round shape.
  • Deep fry in hot oil keeping the flame on medium.
  • Stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp.
  • Drain off and palak na bhajiya is ready to serve.


Palak na gota
  • cut palak leaves into small pieces.
  • water and oil mixture helps to make soft and fluffy gota.
  • fry gota on medium flame.
Crispy palak bhajiya
  • mix and coat all masala into chopped palak leaves.
  • rest bhajiya mixture with masala for 2-3 minutes, so the mixture releases its moisture.
  • take batter into your wet finger and roll it into a round shape bhajiya.
  • fry bhajiya on medium heat.