Palak Wadi

Ingredients

• ½ cup spinach (palak) puree
• ½ cup shredded spinach (palak)
• 1 cup gram flour (besan)
• 2 cinnamon sticks, 1 inch 
• 5-6 black peppercorns
• 3-4 cloves
• 2 teaspoons fennel seeds (saunf)
• 1 inch ginger, roughly chopped
• 4-5 garlic cloves, peeled
• 3-4 green chillies
• ½ teaspoon turmeric powder
• Salt to taste
• 2 teaspoons oil + for greasing + for shallow frying
• 1 teaspoon cumin seeds
• ½ teaspoon caraway seeds (ajwain)
• Toasted sesame seeds for garnish
• Green chutney to serve

Method

1. Heat a non-stick pan, dry roast cinnamon sticks, black peppercorns, cloves, and fennel seeds till fragrant.
2. In a blender jar, add the roasted spices, ginger, garlic cloves, green chillies, and a little water, blend to smooth paste.
3. In a large bowl, add gram flour, the prepared paste, 1 cup water, turmeric powder, salt and mix well. Set aside.
4. Heat oil in a non-stick pan, add cumin seeds and caraway seeds, and let the colour change.
5. Add the prepared gram flour paste, ½ cup water and whisk well. Cook till it leaves the sides of the pan.
6. Add spinach puree, shredded spinach, and mix well. Adjust the seasoning and mix well. Cook for 3-4 minutes.
7. Grease a barfi tray with oil, spread the prepared mixture in the tray and drizzle a little oil and spread the mixture evenly. Cool down to room temperature.
8. Cut into squares, demould them and set them aside.
9. Heat sufficient oil in a non-stick pan, shallow fry the prepared wadis on both sides till golden and crisp. Drain on an absorbent paper.
10. Garnish with toasted sesame seeds and serve hot with green chutney.