Palak Masala Gathiya | How to make Palak Masala Gathiya

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ByMs. Falguni Kapadia
Created on 11th Oct 2015
  • Palak Masala Gathiya, How to make Palak Masala Gathiya
Palak Masala Gathiyaby Ms. Falguni Kapadia
  • Palak Masala Gathiya | How to make Palak Masala Gathiya (19 likes)

  • 0 reviews
    Rate It!
  • By Ms. Falguni Kapadia
    Created on 11th Oct 2015

About Palak Masala Gathiya

Crispy munch,ideal for morning -evening tea break

Palak Masala Gathiya is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Palak Masala Gathiya is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Palak Masala Gathiya at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Palak Masala Gathiya by Ms. Falguni Kapadia in step by step with pictures so you can easily learn how to cook the perfect Palak Masala Gathiya at your home without any difficulties. Palak Masala Gathiya is one of the representative dishes of Indian which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Palak Masala Gathiya

Ingredients to make Palak Masala Gathiya

  • 500 gm besan- chickpea flour
  • 1 tbsp carom seeds
  • Salt to taste
  • 3 tbsp red chilly powder 1 tbsp green chilly paste
  • 2 tbsp garlic paste 1 small bowl crushed spinach
  • 2tbsp baking soda Chaat masala aamchur powder to sprinkle
  • Cooking oil for greasing and deep frying
  • Water for dough only if required

How to make Palak Masala Gathiya

  1. Wash, blanch ( whistle once in pressure cooker) and pureé spinach.
  2. In large container, mix Besan and to it all ingredients. Now add oil.
  3. Greasing hands,add oil to mix all ingredients with flour.Now add spinach pureé and knead into smooth dough.
  4. Add water only if required that too very sparingly.
  5. In mould of gathiya making machine ,grease each and all parts of individually with oil. Fill inside kneaded dough, press it and deep fry in hot ( heated) oil-kadai.
  6. Once done, sprinkle aamchur powder and Chaat masalas.
  7. Once cool,pack in airtight container.
My Tip: NOTE: In Palm, take oil while kneading dough as it sticks a lot.keep taking more oil as tobavoid sticking to the hands.

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