How to make crispy and tasty Palak vadi/Veg spinach recipes
Palak vadi is a very healthy snack recipe. This is one of the easy palak recipes to make at home for any party or pack it for kids lunch box. Palak Vadi is mainly made by steaming first and then deep frying it, making it very crispy and crunchy.
This is one of the most easy and healthy veg spinach recipes to try. Palak leaves/spinach leaves lose their crunchy texture on cooking but after frying they regain the crunchy taste.
These crunchy rolls are tempting and a very convenient snacks recipe to make in advance. The palak roll can be steamed and kept in refrigerator. Simply cut the roll into pieces and fry before serving.
The crunchy texture of the vadi is the most important feature of this snack. Just follow the tips mentioned below for the perfect crunch.
Try my other snacks recipes also
Kabuli chana kebab/chick pea Kebab
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Tips to make the Palak Vadi more crispy and tasty –
- Use besan/chickpea flour of fine texture that will make the Vadi crispier. Often besan/chickpea flour has different texture or fineness according to the different brand. Coarse besan/chickpea flour will not bind properly with the palak/spinach tending the Vadi to break. So use fine flour.
- Keep the batter thick.
- Let the batter sit for mentioned time so that the ingredients are well combined with the besan/chickpea flour and also the besan/chickpea flour gets properly combined with water.
- Another important tip is, as mentioned in the method, add the chopped palak/chopped spinach just before steaming the vadi. This is because if the batter added with palak/spinach is left for certain time, palak/spinach will release water making the batter watery and it will be very difficult to shape it into rolls.
To make crispier Vadis, palak/spinach quantity should be more or at least equal to the besan/chickpea flour.
Ingredients:
- Besan/chickpea flour – 1 cup
- Chopped Palak/chopped spinach – 2 cups
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Jeera powder – ½ tsp
- Garam Masala powder – 1 tsp
- Ajwain/carom seeds – 1 tsp
- Ginger garlic paste – 1 tsp
- Finely chopped green chilli – 1 to 2 tsp
- Salt – to taste
- Water – as required
- Oil – for frying
Method:
- Take besan/chickpea flour in a bowl.
- Add red chilli powder, turmeric powder, jeera powder, garam masala powder, salt to taste, ajwain/carom seeds, ginger garlic paste, chopped green chilli.
- Mix all the ingredients with a fork or spatula.
- Now make a thick batter by adding water.
- Keep this batter aside for 10 mins.
- In the meantime prepare the steamer for steaming the Vadi. Grease the plate with oil.
- Add chopped palak/spinach to the batter and mix to combine properly so that the batter is evenly coated with the besan.
- Immediately shape the mixture into a cylindrical roll.
- Place this roll on the greased plate. Similarly make all the rolls and place on the steaming plate.
- Place the plate on steamer and cover with lid.
- Steam the palak vadi for 15 minutes.
- After 15 minutes remove the plate and let the Vadi cool down to room temperature. The hot piping steamed Palak Vadi also taste great without frying. You can enjoyed it as it is or fry the Vadis for crispy and more delicious taste.
- Once the roll is cooled down, cut it into Vadis i.e. circle.
- Heat oil in a kadhai/pan.
- Deep fry the Vadis till golden brown.
- Serve when hot with tomato sauce or green chutney.
