Palak Vada


  • 1-1/2 cup bengal gram
  • 1 cup spinach, finely chopped
  • 2 green chillies
  • 1 tablespoon cumin seeds (jeera)
  • Salt to taste
  • 1 teaspoon ginger, grated
  • Oil as required, for deep frying


  • To begin making the Palak Vada, soak bengal gram for an hour or two.
  • Add soaked bengal gram, chillies, jeera, ginger and salt to a blender and blend it into a very coarse paste, leaving some of the Bengal gram whole as well.
  • Turn this into a bowl. Add chopped spinach and mix it well.
  • Next, heat oil in a deep fry pan on medium flame. Take approximately one tablespoon of the mixture in your hands. Try and make it as round as possible.
  • Flatten it lightly and drop it into the hot oil and fry it till it is golden and crisp. Remove it onto a kitchen towel to absorb the extra oil.
  • If you want to freeze them, just fry them 3/4th and when you are ready to eat, just dip them in the hot oil. Fry them fully and serve.
  • Serve Palak Vada with Dhaniya Pudina Chutney, Tomato Garlic Chutney or any other chutney of your choice. It makes a great rainy season snack.

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