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Palak Vadi: A Taste of Home, Made with Love!

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Chef Curry Do’pyaza

Palak Vadi: A Taste of Home, Made with Love!

Namaste Doston! Kem cho? Kai chhe? (Greetings friends! How are you? What’s up?) Chef Curry Do-Pyaza here, back with another recipe that’ll make your taste buds sing!

Today, we’re diving into a delicious and healthy snack, a true Maharashtrian gem: Palak Vadi! These savory, steamed spinach rolls are a delightful treat, perfect for any time of the day.

When do we enjoy Palak Vadi?

Palak Vadi is a versatile dish enjoyed throughout the year. You’ll often find it gracing tables during festivals like Diwali, Holi, and Ganesh Chaturthi. It’s also a popular snack during the monsoon season, when the craving for something warm and comforting hits. Some communities make it during auspicious occasions like naming ceremonies and weddings. It is also a popular dish to carry while travelling, as it is easy to pack and eat.

A Little History Lesson

Palak Vadi has its roots in Maharashtra, a state known for its diverse and flavorful cuisine. It’s a testament to the ingenuity of home cooks who wanted to create a tasty and nutritious snack using readily available ingredients like spinach and chickpea flour. Over time, each family has added their own special touch, resulting in a wide variety of Palak Vadi recipes.

Let’s Get Cooking!

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

What You’ll Need (Ingredients):

  • 2 cups Palak (Spinach), finely chopped
  • 1 cup Besan (Chickpea Flour)
  • 1/4 cup Rice Flour
  • 2 tbsp Ginger-Garlic Paste (Adrak-Lahsun Paste)
  • 1 tsp Green Chili Paste (Hari Mirch Paste)
  • 1 tsp Turmeric Powder (Haldi Powder)
  • 1 tsp Red Chili Powder (Lal Mirch Powder)
  • 1/2 tsp Asafoetida (Hing)
  • 1 tsp Coriander Powder (Dhania Powder)
  • 1/2 tsp Cumin Powder (Jeera Powder)
  • 1 tbsp Sesame Seeds (Til)
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil
  • Salt to taste

Step-by-Step Instructions:

  1. Mix it Up: In a large bowl, combine the besan, rice flour, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, asafoetida, coriander powder, cumin powder, sesame seeds, lemon juice, oil, and salt. Mix well.
  2. Spinach Power: Add the finely chopped spinach to the bowl and mix until everything is nicely combined. Add a little water, if needed, to form a thick, but spreadable paste. It should be like a thick batter.
  3. Steam Ahead: Grease a steaming plate or a heat-proof dish with oil. Spread the spinach mixture evenly on the plate.
  4. Steam it Good: Steam the mixture for about 20-25 minutes, or until a knife inserted into the center comes out clean.
  5. Cool and Slice: Let the steamed spinach mixture cool completely. Once cooled, cut it into diamond shapes or squares.
  6. Tempering Time (Optional but Recommended): Heat 1 tablespoon of oil in a small pan. Add mustard seeds. When they splutter, add sesame seeds and a pinch of asafoetida. Pour this tempering over the sliced Palak Vadi.
  7. Serve and Enjoy: Your Palak Vadi is ready! Serve it as a snack or appetizer.

Chef Curry’s Top Tips:

  • Finely Chopped Spinach is Key: Make sure the spinach is chopped very finely for a smooth texture.
  • Don’t Overcook: Over-steaming will make the vadi hard. Check for doneness after 20 minutes.
  • Adjust Spices: Feel free to adjust the amount of chili powder and green chili paste to suit your spice preference.
  • Lemon Juice is Important: The lemon juice adds a lovely tang that balances the flavors.

Different Ways to Cook Palak Vadi:

  • Gas Stove: The traditional method, as described above, using a steamer on your gas stove.
  • Induction Stove: Works exactly like the gas stove method.
  • Pressure Cooker: Place the steaming plate inside a pressure cooker with a cup of water. Steam for one whistle on medium heat, then reduce the heat and steam for another 5 minutes. Let the pressure release naturally.
  • Oven: Preheat your oven to 350°F (175°C). Bake the spread-out spinach mixture in a greased baking dish for 25-30 minutes, or until set.
  • Microwave: This is not the best option, as it can make the vadi rubbery. However, if you’re in a rush, you can microwave it in a microwave-safe dish for 5-7 minutes, checking frequently.
  • Air Fryer: Cut the cooled vadi into pieces. Lightly brush with oil and air fry at 350°F (175°C) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Crockpot/Slow Cooker: While not ideal, you could steam the mixture in a heat-proof dish placed inside a slow cooker with some water at the bottom. It will take much longer, perhaps 2-3 hours on low.

Nutritional Information (Approximate per serving):

  • Calories: 150-200
  • Protein: 8-10 grams
  • Carbohydrates: 20-25 grams
  • Fat: 5-7 grams
  • Fiber: 3-5 grams

Serving Suggestions:

  • Serve Palak Vadi as a tea-time snack with a cup of hot chai.
  • Pack it in lunchboxes for a healthy and delicious treat.
  • Serve it as an appetizer at your next dinner party.
  • Enjoy it with a side of green chutney or tomato ketchup.

So there you have it, folks! A simple, flavorful, and nutritious recipe for Palak Vadi.

Now, go ahead and try this recipe at home. Surprise your family and friends with this delicious Maharashtrian treat. I am sure they will love it. Happy Cooking!