Palak Bajji ~ Spinach Fritters

For Day 2, Week 3 of BM #17, here are some bajjis for the rainy day. Now that the kids have vacation, I need to come up with different snacks to keep them 'entertained'.

Instead of Palak we could use Malabar spinach (bacchali aaku) as well. I reduced the spiciness for a few made specially for the kids.

Here is how I make Palak Bajjis at home. I had made these as part of the Ugadi Festival Thali.

Ingredients -

Palak / Spinach leaves 1 cup
Besan 1 cup (or as needed)
Mirchi powder 1/2 tsp (or as per taste)
Ajwain/Vaamu coarsely powdered 1/2 tsp (Optional)
Salt as per taste
Oil for deep frying

Ugadi Festival Thali

Method Of Preparation -

Make the Bajji batter (the batter should be slightly thick like Idli batter) with besan, water, ajwain, salt and mirchi powder.

Heat oil in a wok/kadai and dip each of the spinach leaves in the batter making sure the batter coats the leaves evenly. Gently slide in the oil and fry until golden brown.

Remove the golden brown bajjis onto kitchen paper towels to drain the excess oil.

Repeat for all the leaves are done.

I like to sprinkle Black salt (kala namak) after they are done.



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