Palak sev is awesome crunchy savoury , which can accompany your Tea/Coffee or some chhoti chhoti bhukh or even Dal Rice . Its Made with Palak puree, so its healthy in some manner (as its fried item i cant say its healthy fully) 🙂 🙂 Earlier i posted Masala Sev , both methods are similar. Only difference is adding Palak puree..
In childhood, i used to wait for season of Palak ( in our town, we don’t get such vegetable through out the year, but in chennai yes i get it 🙂 🙂 )My mom use to make this Sev in a very very large quantity as it vanished sooo soon 🙂
- 2 bunch Palak roughly Chopped
- 750 gm Besan (Approximately)
- few Cumin Seeds
- 2/3 tsp Black salt
- 3-4 Green chilli
- 1 tsp Red Chilli Powder ( Avoid if green chilli is enough spicy)
- 1 tsp Chaat Masala
- 1 tsp Ghee
- 1/2 tsp Hing
- pinch of Cooking Soda
Usually i have seen people blanching palak or vegetable in water. That way the nutrition will be removed totally. Here in a heavy bottomed broad kadai take ghee.
When hot add cumin, hing , green chilli and palak. Add Pinch of soda . Allow it to cook on medium flame . Stir occasionally. Cook till Palak tender nicely. Here Soda will help to cook fast and to maintain the green fresh colour. I never throw even green sticks of palak so that will cook easily.
When cool completely, grind into a smooth paste. I mean SMOOTH means super smooth, don’t water while grinding. if u need add one or two tsp. If puree wont be smooth, u cant use kitchen press easily.
Now add spices to puree. I used Red chilli powder as green chilli i used were not much spicy. You can avoid if green chilli is enough spicy for u. You can also use Black Pepper powder for spiciness.
Now add Besan . Add Besan in quantity, which can be be appropriate in this puree. You should be able to make a dough.
Grease your hands and kitchen press. Fill the kitchen press till 3/4. Fry in hot oil
At time of frying be very careful. This will not take much time to fry. so turn within few seconds. If u fry more , Sev will change the colour. Once cool completely store in a air tight contaier..
Happy Cooking 🙂 🙂