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Main Ingredients | Spinach (palak) , Spinach (palak) |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup spinach (palak) puree
- ½ cup shredded spinach (palak)
- 1 cup gram flour (besan)
- 2 cinnamon sticks, 1 inch
- 5-6 black peppercorns
- 3-4 cloves
- 2 teaspoons fennel seeds (saunf)
- 1 inch ginger, roughly chopped
- 4-5 garlic cloves, peeled
- 3-4 green chillies
- ½ teaspoon turmeric powder
- Salt to taste
- 2 teaspoons oil + for greasing + for shallow frying
- 1 teaspoon cumin seeds
- ½ teaspoon caraway seeds (ajwain)
- Toasted sesame seeds for garnish
- Green chutney to serve
Method
- Heat a non-stick pan, dry roast cinnamon sticks, black peppercorns, cloves, and fennel seeds till fragrant.
- In a blender jar, add the roasted spices, ginger, garlic cloves, green chillies, and a little water, blend to smooth paste.
- In a large bowl, add gram flour, the prepared paste, 1 cup water, turmeric powder, salt and mix well. Set aside.
- Heat oil in a non-stick pan, add cumin seeds and caraway seeds, and let the colour change.
- Add the prepared gram flour paste, ½ cup water and whisk well. Cook till it leaves the sides of the pan.
- Add spinach puree, shredded spinach, and mix well. Adjust the seasoning and mix well. Cook for 3-4 minutes.
- Grease a barfi tray with oil, spread the prepared mixture in the tray and drizzle a little oil and spread the mixture evenly. Cool down to room temperature.
- Cut into squares, demould them and set them aside.
- Heat sufficient oil in a non-stick pan, shallow fry the prepared wadis on both sides till golden and crisp. Drain on an absorbent paper.
- Garnish with toasted sesame seeds and serve hot with green chutney.
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