As the monsoon season comes, it brings the soothing sound of raindrops and the earthy smell of wet soil, so there’s no better way to enjoy this cozy ambiance than with a plate of hot Makai Palak Bhajiya. These bhajiyas are a perfect blend of corn kernels and nutritious spinach, mixed together in a spiced gram flour batter and deep-fried to golden, crispy perfection. The bhajiyas are easy to make and incredibly satisfying, making them an ideal snack for any occasion, especially during the cozy monsoon season.
Makai (corn) and palak (spinach) are the ultimate monsoon treat, providing warmth and delicious flavors that pair perfectly with the cool, rainy weather. The combination of crunchy exterior and tender, flavorful interior creates a satisfying bite that brings comfort and joy, especially when enjoyed with a hot cup of masala chai.
About the Recipe
Makai Palak Bhajiya is a delicious mix of tender corn kernels (makai) and fresh spinach (palak), coated in a spiced gram flour batter and deep-fried until crispy. Each bite offers a burst of flavor and texture, with the sweetness of corn balancing the earthiness of spinach.
The aromatic spices like red chili powder and fresh coriander leaves enhance the taste, making these bhajiyas irresistible. Perfectly paired with a hot cup of masala chai, these fritters are the ultimate comfort food for a rainy day.
Why Makai Palak Bhajiya is perfect for monsoon:
The crispy outside and tender inside of the bhajiyas provide a comforting contrast, perfect for cool, rainy weather.
Packed with the goodness of corn and spinach, these bhajiyas are delicious and nutritious.
With simple ingredients and quick preparation, you can easily make a batch of Makai Palak Bhajiya to enjoy with your loved ones.
Indulge in the joy of monsoon with Makai Palak Bhajiya, a snack that perfectly complements the beauty of rainy days.
Ingredients
Using these ingredients, your makai palak bhajiya turn out perfectly crispy, flavorful, and satisfying.
Corn Kernels (makai) are the main ingredients of the recipe. Sweet and juicy corn adds a delightful crunch and natural sweetness. You can use fresh corn by cutting the kernels off the cob, canned corn (make sure to drain and rinse them), or frozen corn (thaw before using). Fresh corn is often preferred for its sweet and juicy flavor, but canned and frozen corn are convenient and work just as well.
Fresh spinach and coriander leaves provides a nutritional boost and earthy flavor. You can use fresh corn by cutting the kernels off the cob, canned corn (make sure to drain and rinse them), or frozen corn (thaw before using). Fresh corn is often preferred for its sweet and juicy flavor, but canned and frozen corn are convenient and work just as well.
Gram flour, also known as besan, is made from ground chickpeas and is a staple in Indian cuisine. It acts as the binding agent in this recipe, giving the fritters their crispy texture. Gram flour is naturally gluten-free and adds a nutty flavor to the fritters.
Red chili powder enhances the spice level of the fritters, adding a subtle heat that balances the sweetness of the corn. Adjust the amount based on your preference for spiciness. It also gives a nice color to the batter.
Salt is essential for balancing and enhancing all the flavors in the fritters. Adjust the amount to your taste preference, but be careful not to over-salt, especially if you’re serving the fritters with salty dips or sauces.
Water is added to the batter to achieve the right consistency. It should be added gradually to avoid making the batter too runny. The batter should be thick enough to hold the corn and spinach mixture together.
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or sunflower oil, for frying. The oil should be heated to about 170°C (moderately hot) to ensure the fritters cook evenly and become crispy without absorbing too much oil.
Serving Suggestions
Makai Palak Bhajiya is best enjoyed hot and crispy, straight from the frying pan. Here are some serving suggestions to enhance your snack experience:
Serve hot with a variety of dipping sauces like mint chutney, tamarind chutney, or spicy mayo.
Pair with fried green chilies for an extra kick.
Enjoy with a hot cup of masala chai for the perfect monsoon snack experience.
Variations
Makai Palak Bhajiya offers versatility in flavors and textures, allowing for creative twists to suit different preferences. Here are some delicious variations to try:
Cheese Corn Fritters: Add grated cheese to the batter for a cheesy twist.
Herb Fritters: Incorporate other fresh herbs like dill or parsley for a different flavor profile.
Spicy Fritters: Increase the amount of green chilies or add finely chopped jalapeños for extra heat.
Veggie Fritters: Add finely chopped vegetables like carrots, bell peppers, or zucchini to the mix.
Thus, makai and palak bhajiyas are not just a snack; they are a celebration of flavors and textures that bring comfort and joy, especially during the monsoon season. Easy to prepare and delightful to eat, these fritters are sure to become a favorite in your household.
Enjoy them hot and crispy, and don’t hesitate to experiment with variations to make them your own!
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Makai Palak Bhajiya
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 3–4 1x
Description
Makai Palak Bhajiya is a delicious Indian snack made with tender corn kernels (makai) and fresh spinach (palak), coated in a spiced gram flour batter and deep-fried until crispy. These fritters are perfect with a hot cup of masala chai and are the ultimate comfort food for a rainy day. With simple ingredients and quick preparation, you can easily make a batch of Makai Palak Bhajiya to enjoy with your loved ones. Here’s a simple recipe you can try:
Ingredients
- 2 nos. Corn (½ cup corn kernels,) भुट्टा
- ½ cup chopped spinach (पालक)
- Fresh coriander leaves, chopped
- Salt to taste
- 1 teaspoon red chili powder
- 1 cup gram flour (बेसन)
- ¾ cup water (or as required)
- Oil for deep frying
- Chaat masala (optional)
Instructions
To make corn bhajiyas
- Take a whole corn cobs & peel it.
- Now cut the corn kernels by moving the knife from top to bottom.
- Add the corn kernels in a mixing bowl.
- Finely chop some spinach and coriander leaves.
- Add them to a bowl.
- Add salt & red chilli powder, then add gram flour in batches & mix well.
- Gradually add 3/4 cup water while stirring continuously to form a smooth batter without lumps.
- Mix until all the ingredients are well coated with the batter.
- To fry the bhajiyas, heat the oil until it gets moderately hot.
- Further, carefully drop small portions of the mixture into the hot oil.
- Fry them over high flame for a minute, then turn down the flame to medium low.
- Fry the bhajiyas until they are golden brown and crispy on all sides. This should take about 3-4 minutes per batch.
- Once fried, use a slotted spoon to remove the bhajiyas from the oil and drain them on paper towels to remove excess oil.
- Your crispy corn bhajiyas are ready.
- Serve hot with green chutney, fried green chillies or ketchup & masala chai.
Notes
- Instead of using whole corn kernels, roughly chop them to prevent the bhajiyas from spluttering and losing shape while frying. Cut the kernels off the cob by slicing from top to bottom with a sharp knife.
- Cut the kernels off the cob by slicing from top to bottom with a sharp knife.
- Make sure the spinach and coriander leaves are fresh and finely chopped.
- The batter should be thick enough to coat the corn and spinach mixture but not too runny. Gradually add water to the gram flour (besan) until you reach the desired consistency.
- Add gram flour in batches to the corn and spinach mixture, mixing well each time. This helps in evenly coating the mixture.
- Fry the bhajiyas over high flame for a minute without stirring, then reduce the flame to medium-low. This initial high heat helps in forming a crispy outer layer. Continue frying until golden brown, stirring occasionally.
- Once the bhajiyas are fried, transfer them to a sieve or paper towels to drain excess oil. This keeps them crispy and less oily.
- Category: Snack / Appetizer
- Cuisine: Indian
Keywords: Corn and Spinach Fritters, Monsoon Snack, Makai Palak Pakora, Crispy Corn Spinach Bites, Easy Spinach Corn Pakoras