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:
Scale
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