Palak Boondi

Crispy chickpea flour droplets mixed with fresh spinach leaves, creating a delightful and crunchy side dish or snack. This is a Sanjeev Kapoor exclusive recipe.

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Palak Boondi

Palak Boondi

Main Ingredients Fine Besan (gram flour), Spinach
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Difficult
Others Veg


  • 2 cups fine besan
  • ½ cup blanched and pureed spinach (palak)
  • Salt to taste
  • 1 tsp oil + for deep frying


  1. In a large bowl, add fine besan and make a well in the centre. Add palak puree and salt, mix well.
  2. Take 1 cup water and add it into the besan mixture little at a time, beating the mixture well.
  3. Add 1 tsp oil and mix well. Set the prepared batter aside for 10 minutes.
  4. Heat sufficient oil in a kadai, place a small perforated spoon on top of the kadai, place a portion of the prepared batter and gently tap directly into the hot oil. 
  5. Deep fry the boondi till crisp. Drain on an absorbent paper. 
  6. Store in air tight containers or serve as required.