A kofta recipe prepared with boiled plantain and paneer which is flavored with crushed pe...

Bitter Melon is a fantastic combination of sweet, spicy and sour ingredients mixed togeth...

An excellent crispy and spicy dish made with thinly sliced potatoes and masala papads coo...

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices ...

Noodles Kalasa Kura is of the easy to make stir fry delicacies which tastes great....

Palakchi Patal Bhaaji Recipe, How To Make Palakchi Patal Bhaaji Recipe

Name: Palakchi patal bhaaji
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 6

How to makePalakchi patal bhaaji?How to cookPalakchi patal bhaaji?Learn the recipePalakchi patal bhaajiby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Palakchi patal bhaaji

(1 ratings)

1 reviews so far

Prep time
10 mins

Cook time
25 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Spinach

Servings : 6 persons
Published date : November 24, 2016

Ingredients used in Palakchi patal bhaaji
• Spinach washed & chopped - 1 bunch.
• Chana dal - 1/4 cup.
• Peanuts - to taste.
• Buttermilk - to taste.
• Gram flour - 1 tablespoons.
• Green chilies chopped finely - 2-3 numbers.
• Coconut (roasted & ground), - 2 tablespoons.
• Chopped coriander leaves - to taste.
• Salt & sugar - to taste.
• Ghee - 2-3 teaspoons.
• Cumin seeds - 1 teaspoons.
• Asafoetida - pinch.
Method:
Wash chana dal amp; peanuts. Boil dal, peanuts amp; spinach together. Mash it properly amp; add salt, sugar, chopped green chilies to it. Cook this mixture on a medium flame. Now mix besan with buttermilk amp; stir continuously. (1 tbspoon peanut powdercan also be added). Allow it to boil for sometime. Add roasted coconut amp; coriander leaves. After bhaaji is cooked properly, give tadka (tempering) Tempering: Heat some ghee, add asafoetida and cumin seeds. Pour this on the curry. Serve hot with Chapati or rice.