Sunday, 30 July 2017

Recipe - Palak Kanda Bhajiya for #ChaiPakodaDay

Palak Kanda Bhajiya is a Mumbai favorite available at most street food spots served with spicy green chutney. They are especially delicious in the heavy rains and can be devoured with a hot cup of cutting chai. Finely sliced Spinach leaves and Onion are added to a batter of besan (gram flour) along with some chopped coriander and green chillies. This mixture is then fried like crispy fritters. You can also add some moong dal paste to make the batter more healthy and not feel so guilty about the deep fried deliciousness!

Serves: 3-4 | Cooking Level: Easy | Cooking time: 15-20 minutes

1 bunch spinach leaves finely sliced
2 medium onions finally sliced
2-3 green chilies finely chopped
2-3 tablespoons of coriander leaves finely chopped
1 bowl of besan (gram flour)
1 pinch of hing
1 tea spoon red chili powder
1 tea spoon jeera powder
Salt to taste
Vegetable oil for frying

1. In a big bowl, mix all the ingredients except the oil, which is kept aside for frying.

2. Add a little water to make a thick batter. The onions will release water so adjust the water accordingly.

3. Heat the oil for frying the bhajiya. nce the oil is hot add spoonful’s of the batter and fry them till then turn crisp and golden brown.

4. Remove them with a slotted spoon and drain the excess oil on kitchen paper towels.

5. Fry them in batches and don’t over crowd the frying pan.

6. Once all the Bhajiya’s are fried, sprinkle some chaat masala (optional), serve hot with coriander chutney, and fried green chillies.

Let's all celebrate #ChaiPakodaDay a great initiative by Culinary Expert and Writer Rushina Munshaw Ghildiyal. Let me know in the comments section about your experiences with the above recipe till then Take care and Happy Sunday!

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  1. I love trying different type of chutneys with my usual meals. This looks like something I have never tried, but I would love to sometime.

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