Crispy Palak Aloo Vadi | Snack recipes

Jai Shree Radhey, Jai Shree Krishna, foodies!
Today, we’re diving into a crispy, flavorful snack straight from the heart of traditional Maharashtrian kitchens – but with a little twist. We’re making Palak Aloo Vadi — a crispy, golden delight that’s not only loaded with spinach and potatoes, but also bursting with spices, crunch, and pure soul-satisfying flavor.

Sure, we’ve all grown up eating the classic Kothimbir Vadi, but try this version with fresh spinach and grated potatoes, and I promise… your vadi game will never be the same again.

Whether you’re looking for a monsoon snack, a festive treat, or something unique for bhog or tea time — this recipe has your back.

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Do visit my other Sweet dish |Festival recipes | Vrat recipes.. on my blog with this post on It includes, Rajbhog, Kheer Mohan recipe, Chawal ka meetha dosa, Seviyan ki kheer | Vermicelli Kheer, Besan ke Laddoo | Halwai style besan ke laddoo, Authentic Ukdiche Modak Recipe, Sugar free Lauki ki Kheer | Vrat Recipe, Shrikhand, Puri, and Batata Bhaji – A Gudi Padwa Special Thali, Rajasthani Lapsi made with jaggey, Moong Dal & Daliya Kheer,Quick Coconut Burfi – Ready in Just 2 Minutes! further, do check my other recipes collection All recipes

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Ingredients

Fresh spinach (finely chopped) 1 bunch
Potato (grated or finely chopped) 1 medium
Fresh coriander (chopped) 2 tbsp
Green chili & ginger paste (thecha) 1 tbsp
Turmeric powder ¼ tsp
Cumin powder ¼ tsp
Coriander powder 1 tsp
Red chili powder ½ tsp
Crushed black pepper ¼ tsp
White sesame seeds 1 tsp
Hing (asafoetida) ⅛ tsp
Cooking soda ⅛ tsp
Salt To taste
Gram flour (besan) 2 cups (divided)
Rice flour ½ cup
Oil 1 tsp (for batter) + for greasing + for deep frying
Water – as needed

Method

Step 1 – Make the Batter!

Firstly, take 1 bunch of spinach , wash it thoroughly, pat it dry and chop it finely. Add it to a big mixing bowl.
Now add 1 finely chopped potato, 2 tbsp fresh coriander leaves, 1 tbsp green chili and ginger paste, 1/4 tsp turmeric powder, 1/4 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp red chili powder, 1/4 tsp crushed black pepper, 1 tsp white sesame seeds and salt as per taste.
Next add 1 cup of gram flour (besan) to begin with, and for that perfect crunch, add ½ cup rice flour. Start adding water little by little and mix well.
We’re looking for a medium-thick batter – not too runny, not too thick.
Since the mixture is still a bit dry, add another 1 cup of besan and water as needed till the consistency is just right.
Add ⅛ tsp asafoetida (hing),⅛ tsp cooking soda, and 1 tsp oil. Mix everything really well. our spicy, aromatic batter is ready!

Step 2 – Steaming the Vadi

Grease a steel plate or steaming tray with some oil. Pour in the batter and spread it evenly.
Meanwhile, get your steamer ready with water boiling at the bottom. Carefully place the tray into the steamer and steam it for 20-25 minutes — or until it’s firm and fully cooked.
Use a knife to check — if it comes out clean, the vadi is ready!
Let it cool completely at room temperature — placing it under a fan helps. Once cooled, cut it into pieces — squares, diamonds, whatever you like!

Step 3 – Crisp It Up!

Now, you can shallow fry it…But come on! For that real crispy goodness — deep fry it..
Heat up your oil, drop in the vadi pieces, and fry them till golden brown and beautifully crunchy.
Flip them gently and evenly. The sound… the look… so satisfying!
Drain them on a paper towel — and they’re ready to serve!

Step 4 – Time to serve

Serve them hot as a starter or snack with your favorite chutney — Mint chutney, tamarind chutney, or even tomato ketchup — all work great. These vadis are perfect for tea time, parties, or even bhog offerings —
Crispy on the outside, soft and flavorful inside!

So that was our super easy, super crispy Palak and Aloo Vadi! Try it once, and you’ll want it again and again!
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