How to make Palak Wadi -

This snack is somewhat like the traditional Maharashtrian snack kothimbir wadi where coriander leaves are replaced with spinach

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Spinach (palak) , Spinach (palak)

Cuisine : Indian

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Masala Keema Buns Baked Pakore Aloo Ki Tikki - Grill Pan Vegetable Tempura

Palak Wadi

Palak Wadi 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 : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Wadi Recipe

  • Spinach (palak) pureed 1/2 cup

  • Spinach (palak) shredded 1/2 cup

  • Gram flour (besan) 2 cups

  • Cinnamon 2 one-inch

  • Black peppercorns 5-6

  • Cloves 3-4

  • Fennel seeds 2 teaspoons

  • Ginger roughly chopped 1 inch

  • Garlic 4-5 cloves

  • Green chillies 3-4

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 teaspoon to shallow fry

  • Cumin seeds 1 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Sesame seeds toasted to garnish

  • Green chutney to serve


Step 1

Heat a non-stick pan, add cinnamon sticks, black peppercorns, cloves and fennel seeds, mix and dry roast on medium heat till fragrant.

Step 2

Transfer the roasted spices into a blender jar, add ginger, garlic, green chillies and a little water and blend into smooth paste.

Step 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.

Step 4

Heat oil in a non-stick pan, add cumin seeds and carom seeds and saute till the colour of the seeds change.

Step 5

Add the gram flour paste and ½ cup water and whisk well. Cook till the mixture leaves the sides of the pan.

Step 6

Add spinach puree and shredded spinach and mix well. Adjust salt and mix well and cook for 2-3 minutes.

Step 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.

Step 8

Cut into squares and demould them and keep them on a plate.

Step 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.

Step 10

Keep them on a serving platter, garnish with toasted sesame seeds and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

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 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.