Palak Shev Recipe

Cooking Directions

• STEP 1.Wash and blanch the spinach leaves, then blend them into a smooth paste.
• STEP 2.In a mixing bowl, combine the spinach paste, gram flour, spices, and salt to make a thick batter.
• STEP 3.Heat oil in a deep pan for frying. Using a sev maker or a piping bag with a star nozzle, squeeze out the batter into the hot oil in a circular motion.
• STEP 4.Fry the shev until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 5.Allow the shev to cool completely before storing in an airtight container.
• STEP 6.Serve the Palak Shev as a snack with tea or as a topping for chaats and salads.

Cooking Tips

• Make sure to squeeze out the excess water from the spinach leaves before blending.
• Adjust the spices according to your taste preferences.
• To make the shev extra crispy, you can add a tablespoon of rice flour to the batter.

Storage and Serving

• Store the Palak Shev in an airtight container at room temperature for up to 2 weeks.
• Serve the shev as a snack with tea or coffee.
• You can also use the shev as a topping for chaats or salads for an added crunch.