Palak Masala Gathiya | How to make Palak Masala Gathiya

By Ms. Falguni Kapadia  |  11th Oct 2015  |  
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  • Palak Masala Gathiya, How to make Palak Masala Gathiya
Palak Masala Gathiyaby Ms. Falguni Kapadia
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About Palak Masala Gathiya Recipe

Crispy munch,ideal for morning -evening tea break

Palak Masala Gathiya, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Palak Masala Gathiya is just mouth-watering. This amazing recipe is provided by Ms. Falguni Kapadia. Be it kids or adults, no one can resist this delicious dish. How to make Palak Masala Gathiya is a question which arises in people's mind quite often. So, this simple step by step Palak Masala Gathiya recipe by Ms. Falguni Kapadia. Palak Masala Gathiya can even be tried by beginners. A few secret ingredients in Palak Masala Gathiya just makes it the way it is served in restaurants. Palak Masala Gathiya can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Palak Masala Gathiya.

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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