October 12, 2009

Palak pattal bhaji

Hello friends, am back after a looong gap. I was busy during past couple of months with my in-laws and parents visiting us in UK, then our India trip. I had not stopped my experiments, just that I was not getting time to blog them. This recipe was in my drafts since long time. Finally got to complete it. Hope you all will enjoy it, especially in these chilly days where we need lots of warm foods.

1 Bunch of Spinach (Palak)
4 tbsp Chickpea flour
2 tbsp Tamarind pulp
2 tbsp Jaggery (or sugar)
1/2 peanuts and chana dal soaked for 5-6 hours
2 medium sixed garlic cloves finely chopped
1 tsp Mustard seeds
a pinch of asafoetida
1 tsp Turmeric powder
2 tbsp Red chilli powder
1 tbsp Goda Masala
Salt to taste
4-5 tbsp oil for tempering

  1. Wash Spinach well and then chop it finely.
  2. Heat oil in a pan and add mustard seeds, asafoetida, turmeric powder. Let the mustard seeds pop up.
  3. Now add the chopped garlic and fry till they turn golden brown.
  4. Now add soaked peanuts and chana dal and spinach leaves. Mix it well together and cook covered on low flame for 7-8 mins.Note, no need to add water here as spinach emits water in this process.
  5. Now add the chickpea flour, red chilli powder, goda masala, salt, tamarind pulp and jaggery. If you feel the consistency is too thick, add some water at this stage.
  6. Mix it well and bring to boil.

Serving suggestion: With Jowar Bhakri or chapatis.

Time required: 25 min

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