Palak Wadi

This snack is somewhat like the traditional Maharashtrian snack kothimbir wadi where coriander leaves are replaced with spinach This is a Sanjeev Kapoor exclusive recipe.

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Palak Wadi

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 list for Palak Wadi

  • 1/2 cup Spinach (palak) pureed
  • 1/2 cup Spinach (palak) shredded
  • 2 cups Gram flour (besan)
  • 2 one-inch Cinnamon
  • 5-6 Black peppercorns
  • 3-4 Cloves
  • 2 teaspoons Fennel seeds
  • 1 inch Ginger roughly chopped
  • 4-5 cloves Garlic
  • 3-4 Green chillies
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 teaspoon to shallow fry Oil
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Carom seeds (ajwain)
  • to garnish Sesame seeds toasted
  • to serve Green chutney


  1. Heat a non-stick pan, add cinnamon sticks, black peppercorns, cloves and fennel seeds, mix and dry roast on medium heat till fragrant.
  2. Transfer the roasted spices into a blender jar, add ginger, garlic, green chillies and a little water and blend into smooth paste.
  3. Take gram flour in a large bowl and add the ground paste. Rinse the blender jar with 1 cup water and add to the gram flour. Also add turmeric powder and salt and whisk well into a smooth and thick paste.
  4. Heat oil in a non-stick pan, add cumin seeds and carom seeds and saute till the colour of the seeds change.
  5. Add the gram flour paste and ½ cup water and whisk well. Cook till the mixture leaves the sides of the pan.
  6. Add spinach puree and shredded spinach and mix well. Adjust salt and mix well and cook for 2-3 minutes.
  7. Grease a barfi tray with a little oil, spread the cooked mixture in the tray, drizzle a little oil on top and spread evenly with a spatula. Set aside to cool down to room temperature.
  8. Cut into squares and demould them and keep them on a plate.
  9. Heat sufficient oil in a non-stick pan, add the wadis and shallow-fry, turning sides, till both sides till golden and crisp. Drain on absorbent paper.
  10. Keep them on a serving platter, garnish with toasted sesame seeds and serve hot with green chutney.