Recipe- Nice And Crispy Palak Vadi

Palak vadi.. Surprised?? I understand. So far we have made alu vadi, kothimbir vadi and even kobichi vadi. Palak vadi becomes nice and crispy. It tastes just awesome. No one will believe that it is made from palak. This can be good option for evening or tea time snack.

Ingredients

3 cups chopped Spinach leaves
15-20 Garlic cloves
4-5 chopped Green chilies
1 tsp Cumin seeds
Ajwain / Carom seeds
1 cup Jawar flour
2-3 tsp Besan
1/4 tsp Turmeric powder
White sesame seeds
Salt to taste
Water
Oil for shallow frying

Method

* Wash spinach leaves really good with water and stack them.

* Roll them and cut.

* Take garlic cloves in a blender jar and add green chilies, cumin seeds, carom seeds.

* Blend everything into coarse paste. Add jawar flour into spinach leaves.

* You can use rice flour, upwas bhajani, thalipeeth bhajani, chakali bhajani in place of jawar flour.

* Add besan, turmeric powder, sesame seeds, salt, blended masala and mix everything well together.

* Crush with hand and mix so that moisture will be released from spinach.

* Add a little water at a time and knead stiff dough.

* You can make rolls from the dough and steam as we do for kothimber vadi.

* Line up a baking tray with butter paper at the base and transfer the dough into it.

* Spread it evenly.

* You can grease the tray well with oil if you don’t have butter paper.

* You can spread few sesame seeds at the base of the tray if you want.

* Sprinkle few sesame seeds on it.

* Heat up 2” water at the base of the cooker and place a stand at the base.

* Place the tray on the stand and close the lid.

* Do not forget to remove the whistle of the cooker.

* Steam the vadi on medium heat for about 15 minutes.

* Open the lid and check with tooth pick.

* If it comes out clean it means palak vadi is steamed well.

* Take the tray out and let it cool down completely.

* Loosen the edges and flip the vadi over into a dish.

* Cut the vadi into pieces of the shape and size you want.

* You can have vadi as it is now.

* Heat up oil for shallow frying.

* Place vadi into the pan and shallow fry well from both sides.

* You can deep fry the vadi if you want.

* When lower side gets nice brown color flip over and shallo fry from other side too.

* When vadi is shallow fried well from both sides take it out into a dish.

* Palak vadi is all ready.