Makai Palak

Spicy corn, spinach and cheese mixture stuffed in Bhavnagri chillies and deep fried. This recipe has featured on the show Khanakhazana.

New Update
Makai Palak

" frameborder="0" allowfullscreen>

Main Ingredients Corn Kernels, Spinach
Cuisine Indian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Makai Palak

  • 1/2 cup Corn Kernels blanched
  • 1 Large bunch Spinach blanched and chopped
  • 16-20 Bhavnagri green chillies
  • 2 tablespo Oil
  • 1 tablespoon Ginger,finely chopped
  • 1 tablespoon Coriander seeds, crushed
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • 1 teaspoon Dried mango powder
  • 1/4 teaspoon Crushed black peppercorns
  • to taste Salt
  • 1/2 cup Cornflour/ corn starch
  • 1/2 cup Cheese,grated


  1. Slit the Bhavnagri chillies to make pockets.Heat 2 tbsps oil in a non stick kadai. Add ginger and coriander seeds and sauté. Add corn, turmeric powder, red chilli powder, amchur, crushed black peppercorns, spinach, salt and mix well. Transfer the mixture into a bowl and keep aside to cool.
  2. Mix cornflour with ½ cup water to form a thick batter. Add cheese to the spinach mixture and mix well. Heat sufficient oil in a kadai.Stuff the spinach mixture into the pockets of the Bhavnagri chillies. Spread maize flour in a plate and dust the chillies with it. Dip the chillies in the cornflour batter and coat it with the maize flour.
  3. Once again dip the chillies in the corn flour batter and coat it with the maize flour. Deep fry the chillies in hot oil till golden and crisp. Drain on absorbent paper. Transfer onto a serving plate and serve hot.