Crispy Palak Ke Patode Recipe | Steamed and Fried Palak Vadi Recipe
Make authentic, crispy Palak Ke Patode (Palak Vadi) at home using quick chopped spinach and spiced besan! Steam into firm logs, slice, and pan-fry or deep-fry for the ultimate tea-time snack. Quick, flavorful, and completely beginner-friendly.
Servings 4
Calories 185kcal
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.