Gujarati Palak Gathiya Recipe | Gujarati Palak Gathiya | How to Make Gujarati Palak Gathiya Recipe | Palak Gathiya | Green Gathiya | Here's a classic Gujarati Palak Gathiya (Spinach Gathiya) recipe – a delicious, crispy snack packed with the goodness of spinach:
Ingredients:
2 cups gram flour (besan)
1 cup fresh spinach, pureed
2–3 tablespoons oil (for tempering)
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon asafoetida (hing)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (to taste)
1/2 teaspoon black pepper powder (optional)
1/2 teaspoon baking soda
Salt to taste
Water, as needed
Oil for frying
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| Healthy & Tasty Palak Gathiya |
Instructions:
1. Prepare the dough:
In a large bowl, combine gram flour, carom seeds, asafoetida, turmeric powder, red chili powder, black pepper powder, baking soda, and salt.
Add the spinach puree and mix well.
Heat 2–3 tablespoons of oil until it's smoking hot, pour it over the mixture (this is the tempering), and mix with a spoon, then with your fingers.
Gradually add water as needed and knead into a soft, slightly sticky dough.
2. Shape the gathiya:
Grease your hands and a gathiya (sev) press fitted with a disc with large holes.
Fill the dough into the press.
3. Fry the gathiya:
Heat oil for deep frying over medium heat.
Once the oil is hot, press the dough directly into the oil in long strips.
Fry over medium heat until the gathiya is golden brown and crispy.
Remove with a slotted spoon and drain on paper towels.
4. Cool and store:
Let the gathiya cool completely before storing in an airtight container.
Tips:
For the best texture, ensure the spinach is very finely chopped.
Adjust the red chili powder and black pepper to your liking for spice.
Do not overcrowd the pan while frying, Fry in batches for even crispness. Enjoy your crispy, delicious spinach gathiyas with a cup of tea!
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