About Crispy Palak Ke Patode Recipe
Crispy Palak Ke Patode Recipe | Steamed & Fried Spinach Vadi | Palak Patra Recipe | Spinach Rikwach Recipe | How to make spinach vadi with step-by-step recipe and video: If you are looking for a quick, wholesome, and delicious evening snack to pair with your hot cup of tea, this crispy Palak Ke Patode Recipe is just what you need! Made with fresh spinach leaves, protein-rich gram flour (besan), and aromatic Indian spices, this traditional dish offers the perfect balance of health and taste.
Whether you prefer a light steamed snack or a crispy fried treat, this easy spinach recipe is guaranteed to satisfy your street-food cravings without requiring hours in the kitchen.
This versatile North Indian snack is loved across different regions of India and goes by several popular names depending on where you are. In Uttar Pradesh, Bihar, and Madhya Pradesh, it is widely known as Palak Ke Patode or Palak Patode. In Maharashtra and Gujarat, people call this crispy delicacy Palak Vadi or Palak Patra, while in parts of Himachal Pradesh and Uttarakhand, similar steamed leaf rolls are often referred to as Patrode or Rikwach. No matter what region’s version you are familiar with, the iconic combination of spiced besan and fresh greens makes it a timeless favorite nationwide.
The Easy Chopped-Spinach Method
What makes this recipe stand out is its effortless chopped-spinach method. Instead of spending extra time carefully layering individual whole leaves, you simply wash, finely chop the spinach, and knead it directly with besan and spices into a firm dough. Rolling the dough into logs, steaming them until tender, and slicing them into pinwheel discs creates a beautifully textured base that holds together effortlessly without crumbling.
Steamed or Fried: Choose Your Crunch
To suit everyone’s dietary preferences, this post covers both popular finishing methods. You can choose the healthier shallow-fried version tossed in a fragrant tempering of mustard seeds, sesame seeds, and curry leaves, or go for the deep-fried option for an extra crunchy, golden exterior. Dive into the step-by-step instructions below to master making restaurant-style, crispy Palak Ke Patode right at home.
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Recipe Card
Crispy Palak Ke Patode Recipe | Steamed and Fried Palak Vadi Recipe
Ingredients
Ingredients for Palak Ke Patode Recipe:
- 250 g Fresh Spinach / Palak washed, dried completely, and finely chopped
- 1½ cups Besan / Gram Flour
- 2 tbsp Rice Flour or coarse suji, for extra crispness
- 1 tbsp Ginger Garlic Green Chilli Paste
- 1 tsp Carom Seeds / Ajwain crushed between palms
- 1 tbsp Sesame Seeds / Til
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1½ tsp Coriander-Cumin Powder Dhana-Jeera
- ½ tsp Garam Masala
- 1 tsp Dry Mango Powder / Amchur or lemon juice for tanginess
- ¼ tsp Asafoetida / Hing
- ½ tsp Sugar or Jaggery optional, to balance flavour
- 1 tsp Salt or to taste
Ingredients for Shallow Fry / Crispy Tadka:
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds / Rai
- 1 tbsp Sesame Seeds / Til
- 8-10 Curry Leaves fresh leaves
Ingredients for Deep Frying:
- Cooking Oil As needed for deep frying
Instructions
- Wash spinach thoroughly, dry completely with a towel, and finely chop.
- In a bowl, combine chopped spinach, besan, rice flour, ginger-garlic-chili paste, crushed ajwain, sesame seeds, hing, amchur, spices, and salt.
- Mix and knead into a tight, firm dough without adding water.
- Grease your palms with oil and shape the dough into thick cylindrical logs.
- Place logs on a greased steamer grid and steam on medium-high heat until a toothpick inserted comes out clean.
- Allow the logs to cool completely at room temperature, then slice into round discs.
- For Shallow Fry (Tadka): Heat oil in a pan, crackle mustard seeds, sesame seeds, and curry leaves. Pan-sear discs for a few minutes on each side until golden and crispy.
- For Deep Fry: Heat oil in a kadai and deep-fry the sliced discs on medium flame until golden brown and super crunchy.
🛒 Shop This Recipe: Ingredients & Kitchen Tools
Below are the key ingredients and essential kitchen tools you’ll need to make this healthy, high protein, and flavorful lettuce bean salad at home:
- Gram Flour (Besan)
- White Sesame Seeds (Til)
- Carom Seeds (Ajwain)
- Dry Mango Powder (Amchur)
- Rice Flour
- Stainless Steel Steamer Basket / Jali
- Wide Non-Stick Skillet / Pan
- Chef’s Knife & Board Set
- Heavy-Bottomed Kadai
- Serving Plate
Step-by-Step Recipe
Step A: Prep and Wash the Spinach
1. Rinse 250g fresh palak thoroughly in water to remove all dirt.
2. Drain the water completely, dry the leaves with a towel, and finely chop them.
Step B: Knead the Besan-Palak Dough
3. In a large mixing bowl, combine the chopped spinach, 1.5 cups besan, 2 tbsp rice flour, 1 tbsp ginger-garlic-green chili paste, 1 tsp crushed ajwain, 1 tbsp sesame seeds, ½ tsp haldi, 1 tsp red chili powder, 1.5 tsp dhana-jeera powder, ½ tsp garam masala, 1 tsp amchur, ¼ tsp hing, ½ tsp sugar/jaggery, and 1 tsp salt.
4. Mix everything together with your hands. The spinach will release moisture, binding the gram flour into a soft, firm dough (aata).
5. Note: Avoid adding extra water right away! Only sprinkle a tablespoon of water if the dough feels too dry to bind.
Step C: Shape the Cylindrical Rolls
6. Grease your palms with a few drops of oil.
7. Divide the dough into 3 to 4 equal portions. Shape each portion into a smooth, cylindrical log or long oval roll (about 1.5 to 2 inches thick).
Step D: Steam the Logs
8. Grease a steamer plate or wire mesh grid (channi/jali) with a little oil so the rolls don’t stick.
9. Place the prepared logs on the jali, leaving a bit of gap between them as they swell while cooking.
10. Steam over medium-high heat for 15 to 20 minutes. Check for doneness by inserting a knife into the center, if it comes out clean, the rolls are fully cooked. Let them cool completely.
11. Slice them into thick pinwheels (about ½-inch thick) using a sharp knife.
Step E: Choose Your Frying Method
Option 1: Shallow Fry / Crispy Tadka (Lighter & Flavourful)
12. Heat 2 tbsp oil in a wide non-stick pan over medium heat.
13. Add 1 tsp mustard seeds (rai), 1 tbsp sesame seeds (til), and 8–10 fresh curry leaves. Let them crackle for 5 seconds.
14. Arrange the sliced patode discs in a single layer in the pan.
15. Shallow fry for 2 to 3 minutes on each side until golden brown and crispy along the edges.
Option 2: Deep Fried Palak Patode (Extra Crunchy Evening Snack)
16. Heat oil for deep frying in a deep skillet or kadai over medium flame.
17. (Optional Tip) Lightly dust the sliced discs with 1 tbsp dry besan or rice flour for extra outer crispiness.
18. Carefully slide the sliced discs into the hot oil (do not overcrowd the kadai).
19. Deep fry on medium flame for 3 to 4 minutes, turning occasionally, until golden-brown and super crunchy. Drain on paper towels and serve hot with chutney!
Step F: Garnish and Serve
20. Finally, serve hot and crispy Palak ke Patode or Spinach Vadi with any chutney or tomato ketchup.
Pro-Tips for Best Results
A. Crucial Prep & Texture Hacks
1. The Moisture Control Rule: Always pat the spinach completely dry after washing before chopping. Spinach retains a lot of water; mixing wet leaves with besan turns the dough soft and runny within minutes.
2. Zero-Water Kneading: Knead the mixture without adding water initially. The salt draws natural moisture from the spinach, creating a tight, firm dough (aata) that holds its cylindrical shape during steaming.
3. The Rice Flour Advantage: Adding 2 tbsp of rice flour (or coarse suji) keeps the center from feeling dense or gummy and gives the outer crust an extra crunch when fried.
B. Steaming & Slicing Secrets
4. Doneness Test: Insert a knife or toothpick into the center of the steaming log; if it comes out clean without sticky batter, it’s cooked through.
5. The Chill Hack: Never slice warm logs, or they will crumble. Let them cool to room temperature, or chill them in the fridge for 15 minutes before slicing. Cold rolls give clean, sharp round discs.
Frying Tips for Ultimate Crunch
6. Dry Dusting Trick: For deep frying, lightly dust the sliced discs with a tablespoon of dry besan or rice flour right before adding them to hot oil. This seals the edges and prevents them from absorbing excess oil.
7. Medium Flame Frying: Fry on medium heat so the exterior gets golden and crispy while the inner layers heat through evenly.
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Frequently Asked Questions (FAQs)
Q1. Why did my Palak ke Patode dough become sticky and runny?
Ans: The most common cause of sticky dough is wet spinach or adding water too early. Spinach leaves release a significant amount of natural moisture when mixed with salt. To prevent a runny besan mixture, pat the spinach completely dry after washing and avoid adding water while kneading. The salt will naturally draw out enough liquid to bind the ingredients into a firm log.
Q2. Can I make and steam Palak Vadi logs ahead of time?
Ans: Yes, this recipe is very meal-prep friendly! You can steam the chopped spinach logs, let them cool completely, and store them in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, simply slice the chilled logs into discs and perform the tadka (shallow fry) or deep-fry them fresh for instant crispiness.
Q3. How do I keep Palak Patra crispy without deep frying?
Ans: To get a super crispy exterior with minimal oil, ensure you add 2 tablespoons of rice flour or coarse suji into the dough. Additionally, allow the steamed logs to cool in the fridge for 15 minutes before slicing – chilled discs hold their shape better and crisp up beautifully when shallow-fried in a non-stick pan over medium heat.