Spinach Fritters | Palak Bhajji | How to make Palak Bhajji | NoOnion,No Garlic | Foolproof Recipe

                       

Hi Supermoms,

Leafy green vegetables are rich in Iron. But many of us, especially children do not like it. For some, the taste and for some the colour puts them off. 

 Bringing a crunch to the Palak makes it so appealing and tasty !!!! Infact it is a lot more tasty this way !!

Even a person who is not a lover of greens will love these fritters ! Go ahead and give it a try!

                     

                     

Palak Bhajji | Spinach Fritters :

Preparation time: 10 minutes

Cooking time :15 minutes

Serves : 2-4 persons

Ingredients :

1. Spinach leaves -15 to 20

    FOR BATTER:

2.Bengal Gram Flour/ Besan - 100 gms (1/2 cup)

3. Rice Flour-1 tbsp

4.Chilli powder-1/2 tsp( I used kashmiri chilli powder)

5. Freshly powdered Dhania seeds -1/2 tsp( I used mortar and pestle)

6.Carom seeds-1/4 tsp ( optional)

7.Salt to taste 

FOR COATING

Cornflour-2 tbsp

FOR FRYING

Oil -2 cups ( I use sunflower oil)

METHOD

1. Remove the stem and wash  the leaves of the Palak well. Pat dry them in a kitchen towel and  keep them aside.

                        

2. Add all the ingredients for the batter and mix with water, little at a time to make a thick batter.

                    

3. In a flat plate, add the cornflour. Heat a kadai/ pan with oil . Take a Palak leaf and coat the leaf on both sides with cornflour. Do not overdo.

                     

4. Now dip the leaf inside the batter by holding the tip of the leaf. Check the temperature of oil and drop  the leaf carefully inside oil.

                     

5. The Bhajji puffs up beautifully. Once golden on both sides, drain in a kitchen towel. 

                     

                   

You can serve them immediately with Green Chutney or tomato sauce. I make a special Chaat with these fritters,which is a gaining popularity in Gurgaon !!!

CHEF TIPS:

1. Coating the Leaves with cornflour is an important step. It helps to coat the batter uniformly .

2.Check the temperature of oil, by dropping a small drop of batter. If you hear a sizzling sound and the batter instantly comes up, then you are ready to start frying.

3. Pat dry the leaves without fail. 

4. Use fresh leaves for better taste.

HAPPY COOKING!!!

With love,

Masterchefmom