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Spinach Bhajia (Palak Bhajia)
- Duration: 15 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to not fry the palak bhajia on a high flame as then the mixture will remain uncooked from the inside. Also, do not fry it on a low flame, as then the bhajias will absorb excess oil. Take care to choose big, broad spinach leaves as they ensure better-tasting pakoras.
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Palak Bhajia is a popular crispy snack made using fresh spinach leaves that have been mixed with besan. It is a mainstay of North India, especially Rajasthan, where it is made with a lot of spices and is savoured for breakfast.
- Gram flour (besan) (6 to 8 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Roasted cumin seeds (bhuna jeera) powder (1 tsp)
- Ginger (adrak), grated (1 tsp)
- Spinach (palak) (2 cups)
- MTR Haldi/Turmeric Powder (a pinch)
- Asafoetida (hing) (a pinch)
- Baking soda (2 pinch)
- Rice flour (a pinch)
- Salt (to taste )
- Oil (for frying )
- In a big bowl, add the besan, the MTR Lal Mirch/Red Chilli Powder, jeera powder, grated ginger, the MTR Haldi/Turmeric Powder, hing, baking soda, salt, rice flour and smoking hot oil. Mix well.
- Next, add the chopped spinach leaves to this mixture and mix well. Pour in a little water to make it of a slightly thicker consistency.
- Heat oil in a kadhai. Carefully drop the spinach leaves into the hot oil. Keep turning them intermittently so that they cook evenly.
- Drain on absorbent paper and serve immediately topped with chaat masala, and teekhi or meethi chutney.