Palak Wadi | पालक वडी | Sanjeev Kapoor Khazana

Steamed spinach leaves rolled in a masaledaar paste and shallow fried till perfectly crisp makes for an amazing evening snack in this rainy season.

PALAK WADI

Ingredients

12-15 big spinach leaves, stemmed and washed
1½ cup Bengal gram flour (besan)
12-15 black peppercorns
1 tsp carom seeds (ajwain)
2 tsps coriander seeds
1 inch ginger, roughly chopped
3-4 garlic cloves
2 green chillies
1 tbsp freshly chopped coriander leaves
½ tsp turmeric powder
Salt to taste
1 tsp red chilli powder
¼ tsp asafoetida (hing)
1 tbsp lemon juice
1 tbsp oil
1 tsp white sesame seeds

Method

1. Heat a non-stick pan, add black peppercorns, ajwain, coriander seeds, and dry roast till fragrant.
2. In a blender jar, add ginger, garlic, green chillies, roasted spices, chopped coriander and add a little water. Blend to smooth paste.
3. In a large bowl, add flour, prepared paste, a little water, turmeric powder, salt, red chilli powder, asafoetida, lemon juice, and mix till a smooth batter is formed.
4. For one wadi roll, place 2 spinach leaves next to each other and one at the bottom overlapping. Apply a little batter and spread evenly.
5. Similarly place 3 more spinach leaves on top and apply a little batter. Tightly roll into a log. Apply a little batter on top.
6. Heat sufficient water in a steamer, place the prepared roll on it and steam for 10-15 minutes. Take them off the heat and allow to cool for a few minutes. Cut into thick slices.
7. Heat oil in a non-stick shallow pan, place the slices on it and cook till golden brown and crisp on both sides. Sprinkle a little sesame seeds and take them off the heat.
8. Serve hot.

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