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Palak Sev is a crunchy and flavoursome dry snack usually prepared during Diwali. It makes a good snack to serve along with other sweets.

Diwali is round the corner and so much of enthusiasm all around. It’s the festival we look forward to celebrate and enjoy. Many sweets and snacks are prepared and children are happy enjoying the vacation.

Today, I bring to you Palak Sev or Spinach Crispies. It’s crunchy and flavoursome, makes a good snack with tea.

Let’s get to the recipe without much ado

Ingredients:    Measurement: 1 cup =200 ml

• 1 cluster spinach
• 1cup  gram flour
• 2 teaspoon rice flour
• salt
• 2 teaspoon hot oil
• 5 green chilly
• 1 inch ginger
• 1 teaspoon cumin
• water
• oil for frying

Method:

1. Remove the stalk of spinach leaves.
2. Cut and blanch it.
3. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
4. Remove the paste in a bowl.
5. Add salt to it. Mix. Heat oil in a pan.
6. Put rice flour and gram flour to it. Add two tea spoon of hot oil to it. Mix and knead to a dough. Use only as much gram flour as required.
7. Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
8. Fry on medium high, use a long handled perforated ladle to toss and remove it.
9. Remove on a tissue paper. Repeat with the rest of the dough.
10. Once cool, put in a container and keep it.

Take a tip: Green chilly used were not spicy, hence used 5.

Evergreendishesdev

Palak Sev / Spinach Crispies

5 from 4 votes

Palak sev is a tasty snack to binge with tea or as an accompaniment with any meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: evening snacks, festive treats

Cuisine: karnataka

Ingredients Method Notes

Ingredients

  

• 1 cluster spinach
• 1 cup gram flour 1 cup =200ml
• 2 teaspoon rice flour
• salt
• 5 green chilly
• 1 teaspoon cumin
• 1 inch ginger
• 2 teaspoon oil
• oil for frying

Method

 

1. Remove the stalk of spinach leaves. Cut and blanch it. When cool, grind it to a paste with chilly, ginger and cumin.  Do not add water.
2. Remove the paste in a bowl.
3. Add salt to it. Mix. Put rice flour and gram flour to it and knead to a dough. Use only as much gram flour as required. Heat oil in a pan, add two teaspoon of hot oil to the dough.
4.  Take a sev maker, smear some oil to it. Take some dough and make it to a cylindrical shape. Put it inside, close and once the oil is hot, press it directly in the oil. Ensure the oil is on low flame while pressing the sev.
5. Fry on medium high, use a long handled perforated ladle to toss and remove it.
6. Remove on a tissue paper. Repeat with the rest of the dough. Once cool, put in a container and keep it. Stays good for more than a week.

Notes

• The green chilly used were not hot, so I used 5.
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My popular snack recipes : Ragi Halbai, Chiwda, Murukku, Ash gourd Halwa, Nippattu

This post is part of #DiwaliDhamaka at Desi Bloggers Connect. Do check out tasty treats by other bloggers.

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