Palak Vadi – Marathi Recipe

Instructions

• Wash spinach leaves really good with water and stack them.
• Roll them and cut.
• Take garlic cloves in a blender jar and add green chilies, cumin seeds, carom seeds.
• Blend everything into coarse paste. Add jawar flour into spinach leaves.
• You can use rice flour, upwas bhajani, thalipeeth bhajani, chakali bhajani in place of jawar flour.
• Add besan, turmeric powder, sesame seeds, salt, blended masala and mix everything well together.
• Crush with hand and mix so that moisture will be released from spinach.
• Add a little water at a time and knead stiff dough.
• You can make rolls from the dough and steam as we do for kothimber vadi.
• Line up a baking tray with butter paper at the base and transfer the dough into it.
• Spread it evenly.
• You can grease the tray well with oil if you don’t have butter paper.
• You can spread few sesame seeds at the base of the tray if you want.
• Sprinkle few sesame seeds on it.
• Heat up 2” water at the base of the cooker and place a stand at the base.
• Place the tray on the stand and close the lid.
• Do not forget to remove the whistle of the cooker.
• Steam the vadi on medium heat for about 15 minutes.
• Open the lid and check with tooth pick.
• If it comes out clean it means palak vadi is steamed well.
• Take the tray out and let it cool down completely.
• Loosen the edges and flip the vadi over into a dish.
• Cut the vadi into pieces of the shape and size you want.
• You can have vadi as it is now.
• Heat up oil for shallow frying.
• Place vadi into the pan and shallow fry well from both sides.
• You can deep fry the vadi if you want.
• When lower side gets nice brown color flip over and shallo fry from other side too.
• When vadi is shallow fried well from both sides take it out into a dish.
• Palak vadi is all ready.