Paalak Bhaji as called in Marathi language are basically deep fried crisp spinach fritters. During winters we get fresh produce of spinach leaves and I generally make the most of it as spinach as we all know is extremely nutritious and is quite versatile.
Bhaji/Bhajiya/Pakode/Fritters have always been a part of Indian cuisine and today are a famous street food too. Each community or say state, region have their own versions with generally one common ingredient, Besan (Chickpea Flour). The vegetables and spices used may vary.
Frying does destroy all nutrition and yes, there’s nothing healthy about fritters. But as we all know, we sure do crave for something delicious and many a times it surely is not so healthy. It’s just pure indulgence of the tongue (Jeebhechey chochley as we call in Marathi language). But that’s okay, as bhaji (fritters) of various types always have been a part of our traditional cuisine and it is alright to indulge ourselves sometimes, after all we are just humans!
For some more tempting dishes, do take a look at the following recipes too…
- Bharli Shevgyaachya Shengaanchi Bhaji
- Phodshi Kolambichi Bhaji
- Phodshiche Vade
- Kothimbir Vadi
- Sprouted Raagi And Oats Cutlets
- Veg Cutlets
- Kobiche Bhanoley
Here’s the recipe for the delicious Paalak Bhaji…
Prep Time : 15 min
Cooking Time : 2 min
Serves : 3 – 4
Cup Used : 200 ml
- 18 Medium Sized Spinach Leaves
- 1 cup Chickpea Flour (Besan)
- 2 tbs Rice Flour
- 1/4 tsp Turmeric Powder
- 3/4 tsp Red Chilli Powder… To be adjusted as per preference
- 1/4 tsp Asafoetida
- Salt To Taste
- As Required Water
- As Required Oil for frying
- Clean the spinach leaves and reserve the tender stalks. Soak the leaves in salted water for about 20 min and drain well.
- Mix together the chickpea and rice flours, turmeric and red chilli powder, asafoetida and salt.
- Add water as required and beat well to get a semi thick batter.
- Heat a kadhai/wok and add oil to it for frying the bhaji.
- Add about 2 tsp of the hot oil to the batter and beat. This and the rice flour added to the batter, lends a crispness to the outer cover of the bhaji after frying.
- Dip the spinach leaves in the batter one at a time, coating it well on both sides.
- Release in the hot oil carefully and deep fry on medium heat till golden and crisp on both sides. Drain the fried bhaji on an absorbent paper when done.
- Serve these delicious Paalak Bhaji as an evening snack alongwith some chai or even with your meals.
- Serve some Tomato Ketchup and Kothimbir Pudina Chatni as accompaniments by the side!