PALAK VADA/ CRISP SPINACH VADA/A DELECTABLE EVENING SNACK / खस्ता पालक वड़ा
This has always been a great idea to include healthy and fresh seasonal veggies especially the greens in your daily diet. Then it might be the breakfast, main course or the evening course. If you are always in search of new taste quite often, then this palak or spinach vada is for you! As the winters are approaching, there is a fresh and juicy spinach is available which makes the best and tastiest preparations
This super crisp palak vada makes the best pair with your Shaam ki chai (evening tea). Not only this, the bite-size palak vada is relevant to prepare as an appetizer or finger snack for the gatherings. To make these, besan and little rice flour are added for binding. Rice flour makes them crisp. Besan/gram flour gives them a good binding. A few regular powdered spices and green chillies make it more tasteful. An add of kasoori methi, which you feel in each bite, tastes the next level
Prep time – 30 min
Cook time – 10-15 min
Course – Evening snack/appetizer
Cuisine – North India/Delhi
Serves – 4
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Palak/spinach – 500 gms (washed and finely chopped)
• Finely chopped onions – 2 medium
• Finely chopped green chillies – 1-2
• Besan/gram flour – 2 tbsp
• Rice flour – 1 tbsp
• Salt – 2 tsp/to taste
• Red chilly powder – 2 tsp/to taste
• Jeera powder – 1 tsp
• Whole jeera/cumin – 1 tap
• Kasoori methi – 2 tsp (crushed)
• Water – 2-3 tsp(just enough to sprinkle)
• Oil for deep frying
HOW TO MAKE PALAK VADA
1- Firstly dry roast besan at low flame and keep aside to cool
2- Take a broad bowl and add all the ingredients except water and oil
3- Mix all the ingredients with hand to combine well
4- Keep at rest for 10 minutes so that, palak, onions and salt release the moisture (we are not adding too much water)
5- Next, mix the ingredients by crushing with hand so that each is incorporated and combined. If the mix is too dry and hard, sprinkle little water
6- Now bring the dough together and make small balls of equal size. Keep in the refrigerator to set for 10 minutes
7- Heat oil in a kadahi. Check the temperature by dropping some batter. If it comes to surface the oil is ready
8- Drop the balls one by one into the hot oil. Bring the flame at medium now(very hot oil will not allow the vada to cook from inside)
9- Fry all vade in medium hot oil until they get a golden-brown colour
10- Serve the tasty palak vadas with the chutneys of your choice
NOTES
1- Besan should be dry roasted so that it’s the raw smell is gone.
2- If you intend to make bigger size vadas, then the second fry is recommended so that it cooks evenly. These should be pressed to flatten before the second fry on high temperature
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