Recipe card for palak gota and crispy palak bhajiya recipe

 NGREDI ENTS

½ cup water

1 tbsp oi l

1 tsp crushed black peppercorn

Salt to taste

1 tsp sugar

¼ tsp hing

½ tsp ajwain

¼ tsp baking soda

3-4 chopped green chi l li

½ cup chopped palak leaves

Some coriander leaves

1 cup besan

2.5 cup or 170 grm palak leaves

1 cup slice onion

¼ cup coriander leaves

1 tbsp ginger garlic paste

2-3 chopped green chi l li

½ tsp ajwain

1 tsp white sesame seeds

1 tbsp crushed peanuts

½ tsp red chi l li powder

¼ tsp garam masala

Salt to taste

¾ cup besan

2 tbsp rice flour

1 tbsp water or as required to bind mixture

I NSTRUCTIONS

Making palak na gota

1. take water and 1 tablespoon of oi l in a bowl. Mix it wel l.

2. Then add baking soda, salt, sugar, asafetida, crushed peppercorns, carom seeds, green chi lies, chopped palak

leaves, and coriander leaves. Mix it very wel l.

3. Now add chickpea flour (besan). Mix it and make sure there are no lumps.

4. Heat the oi l in a pan on medium heat for deep frying.

5. Once the oi l is hot enough drop smal l bal ls in it using your hand or with help of two spoons.

6. Fry palak gota on medium flame. Remove them on wire rack

7. Repeat the same frying for rest.

8. Palak gota is ready to serve with chutney and a cup of hot tea.

Making crispy palak bhajiya

1. Chop palak into long strips. Add it into a mixing bowl.

2. Then add 1 cup sliced onion, chopped green chi l li, ginger-garlic paste, coriander leaves, red chi l li powder,

ajwain, white sesame seeds, crushed peanuts, garam masala, and salt to taste.

3. Mix it wel l using your hand, rub with your fingers so spices are coated to palak and onion.

4. Now add besan and rice flour. Mix wel l.

5. Then by adding a tablespoon of water at a time and mix wel l forming a soft dough. add water in smal l quantities

to avoid from batter turning runny.

6. Now greases hands with water, pinch bal ls sized hand and make a round shape.

7. Deep fry in hot oi l keeping the flame on medium.

8. Stir occasional ly, and fry on medium flame unti l the pakoda turns golden brown and crisp.

9. Drain off and palak na bhajiya is ready to serve.

        *Nota*

Palak na gota

cut palak leaves into smal l pieces.

water and oi l mixture helps to make soft and fluffy gota.

fry gota on medium flame.

Crispy palak bhajiya

mix and coat al l masala into chopped palak leaves.

rest bhajiya mixture with masala for 2-3 minutes, so mixture releases its moisture.

take batter into your wet finger and rol l into round shape bhajiya.

fry bhajiya on medium heat.

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