Palak Vadi / Spinach Fritters


Palak Vadi is a maharashtrian dish served as tea time snack or even as a side dish or starter too.Spinach is highly rich in iron content,palak vadi is a variation to kothimbir vadi.


  • 1 cup fresh tender spinach leaves washed and finely chopped
  • 1 1/2 to 1 3/4th cups besan/ gram flour ( to be added as required)
  • 2 heaped tbsp rice flour
  • 1/4 tsp turmeric powder
  • 2 tsp to 3 tsp kashmiri red chilli powder (as per spice required)
  • 1 1/4th tsp coriander powder
  • 1/2 tsp cumin powder
  • 11/2 tbsp roasted sesame seeds
  • 1/4th” piece of ginger, 6cloves of garlic and 1 green chilli crushed in a mortar and pestle ( saute the crushed ginger garlic, green chilly paste in 1 tsp oil till its raw flavour is gone.)
  • Salt to taste
  • 1/8 tsp asafoetida
  • 1 tbsp hot oil
  • Water as required
  • Oil for deep frying


  • Combine chopped spinach leaves, asafoetida,turmeric,red chilli powder, coriander powder, cumin powder, sesame seeds, ginger garlic green chilly paste,salt and mix well.
  • Add besan,rice flour and water as required and mix well to get a smooth and THICK batter. Then add 1 tbsp hot oil and mix well. Pour this batter into a tray greased with oil. The thickness of the poured batter should be say around 1/2″ not more.
  • Pour the excess batter in another greased tray. Steam the batter in a pressure cooker without whistle or steamer on high flame for about 15 to 18 miinutes. Check by inserting a knife into the steamed vadi and if it comes out clean, its cooked.
  • Remove from cooker/ steamer and let it cool.
  • Cut into squares or diamond shape and when you are ready to serve , shallow fry OR deep fry on medium flame till golden brown and crisp.
  • Serve hot with mint chutney or tomato sauce.

Variation to the recipe :

  • On no onion no garlic days skip adding garlic. Add ginger green chilly paste instead of ginger garlic green chilly paste.


  • Adding rice flour and hot oil to the gram flour makes the vadis crispier.
  • Use fresh spinach leaves to get the perfect flavour.
  • Deep fried vadis turn out to be more delicious.
  • If you want it tangy, you can add 1 tsp of tamarind pulp to the gram flour mix.
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