How to make Palak Boondi - SK Khazana -
These boondi are a beautiful green in colour and have the flavour of spinach
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Spinach puree (पालक की प्यूरी )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Palak Boondi - SK Khazana checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Ambyacha Sheera Bhajnee Thalipeet Devilled Eggs with Pesto Spicy Coriander and Chicken wontons
Palak Boondi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Mild
Ingredients for Palak Boondi - SK Khazana Recipe
Gram flour (besan) 2 cups
Spinach puree 1/2 cup
Salt to taste
Oil 1 teaspoon
Oil to deep fry
Method
Step 1
Take gram flour in a mixing bowl, make a well in the centre, add palak puree and salt into it and mix well.
Step 2
Add 1 cup water, a little at a time, beating the mixture continuously to ensure there are no lumps.
Step 3
Add 1 tsp oil and mix well. Rest the batter for 10 minutes.
Step 4
Heat sufficient oil in a kadai, place a small perforated spoon on top of the kadai, pour some batter on it and tap gently so that the little dumplings fall directly into the hot oil. Deep-fry the boondi till crisp. Drain on absorbent paper and let them cool down.
Step 5
Serve or store in air tight containers to serve when required.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
