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Palak Bhajiya
Snacks • India
How to Make Palak Bhajiya (Traditional & Healthy Version)
Palak Bhajiya, also known as spinach pakora, is a beloved snack from the western states of India, particularly Maharashtra and Gujarat. This crispy, golden fritter is made by coating fresh palak (spinach) leaves in a mildly spiced besan (gram flour) batter and shallow-frying or air-frying them to perfection. The aroma of ajwain and coriander mingling with earthy spinach makes this a monsoon favorite, often enjoyed with a steaming cup of chai during rainy evenings or festive gatherings. Rooted deeply in Indian street food culture, Palak Bhajiya’s crunchy exterior and soft, flavorful interior offer a delightful contrast. It’s a popular choice during festivals like Diwali and Holi, when families gather to share snacks and laughter. The dish is not only tasty but also visually appealing, as the vibrant green of spinach peeks out from the golden batter. Its simplicity, quick preparation time, and vegetarian base make it a staple for quick snacks, potlucks, and even as a side for a traditional thali. Choosing Palak Bhajiya is a smart move for health-conscious foodies. By opting for shallow frying or air-frying, and adding oats or whole wheat atta for extra fiber, you can enjoy this traditional delicacy with fewer calories and more nutrients. This recipe preserves authentic flavors while catering to modern dietary preferences, ensuring you don’t miss out on taste or tradition.
Ingredients(for 6-8 small bhajiyas per person)
- 2 cups (loosely packed) Fresh palak (spinach) leaves (tender leaves, washed and chopped)
- 1 cup Besan (gram flour)
- 2 tbsp Whole wheat atta (for fiber)
- 1 small Onion (finely sliced) - optional
- 1-2 Green chilies (finely chopped)
- 1/2 tsp Ajwain (carom seeds)
- 1/4 tsp Haldi (turmeric powder)
- 1/2 tsp Red chili powder (adjust to taste)
- 1 tsp Dhaniya (coriander powder)
- to taste Salt
- 2-3 tbsp Cooking oil (for shallow frying or air-frying)
- a pinch Hing (asafoetida) - optional
Instructions
- 1
Wash and chop the palak (spinach) leaves. Pat them dry to remove excess moisture.
3 minutes
Dry leaves ensure a crispier bhajiya; avoid soggy batter.
- 2
In a mixing bowl, add besan, atta, ajwain, haldi, red chili powder, dhaniya, hing, and salt. Mix well.
2 minutes
Sift besan to avoid lumps in the batter.
- 3
Add chopped spinach, green chilies, and onions (if using) to the dry mix. Combine gently.
3 minutes
Mix with your hands to ensure even coating of masalas.
- 4
Gradually sprinkle water and mix to form a thick but dropping-consistency batter. Do not over-mix.
2 minutes
Add water slowly; too much will make the bhajiya soggy.
Why This Dish is Healthy
This Palak Bhajiya recipe is a healthy alternative to traditional deep-fried snacks. By using shallow frying or air-frying and adding whole wheat atta, the calorie count is significantly reduced while increasing fiber and nutrition. Spinach adds vital minerals and vitamins, and besan ensures a good protein intake for vegetarians, making it ideal for weight management, diabetes, and heart health.
Palak Bhajiya combines the goodness of iron-rich spinach with protein-packed besan and fiber from whole wheat atta. Spinach is loaded with vitamins A, C, and K, as well as antioxidants that support immunity and eye health. Besan offers complex carbohydrates and plant protein, making it more filling and suitable for balanced snacking. Using minimal oil and including onions and green chilies further boosts the micronutrient content. This snack is cholesterol-free and can easily be made vegan.
Pro Tips
- 💡Tip 1: Use tender spinach leaves for a delicate taste.
- 💡Tip 2: Do not add too much water to the batter; it should be just moist.
- 💡Tip 3: Serve immediately after frying for best crunch and flavor.
Storage & Serving
Store leftover bhajiyas in an airtight container for up to 1 day. Reheat in an oven or air-fryer to restore crispiness. Do not refrigerate, as they may become soggy.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
