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
Step-by-step instructions
Step 1 · Wash and chop the palak (spinach) leaves
Wash and chop the palak (spinach) leaves. Pat them dry to remove excess moisture.
Step 2 · In a mixing bowl
In a mixing bowl, add besan, atta, ajwain, haldi, red chili powder, dhaniya, hing, and salt. Mix well.
Step 3 · Add chopped spinach
Add chopped spinach, green chilies, and onions (if using) to the dry mix. Combine gently.
Step 4 · Gradually sprinkle water and mix to form a thick but dropping-consi...
Gradually sprinkle water and mix to form a thick but dropping-consistency batter. Do not over-mix.
Step 5 · Heat oil in a kadhai or on a tawa
Heat oil in a kadhai or on a tawa. Drop small spoonfuls of batter into hot oil for shallow frying, or arrange on an air-fryer tray.
Step 6 · Fry bhajiyas on medium flame until golden brown and crisp
Fry bhajiyas on medium flame until golden brown and crisp, flipping as needed. Air-fry at 180°C for 12-15 mins, flipping halfway.
Step 7 · Remove onto absorbent paper
Remove onto absorbent paper. Serve hot with green chutney or tamarind chutney.
Why this recipe 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.
A note on tradition
Palak Bhajiya holds a special place in West Indian cuisine, especially in Maharashtra and Gujarat. It is a preferred snack during the monsoon season, when families crave hot, crispy treats with chai. Bhajiyas are also popular during festivals like Diwali, where they are served as part of elaborate snack platters. The dish is cherished for its simplicity, quick preparation, and ability to bring people together. Regional variations include the use of methi (fenugreek) or muli (radish) leaves.