Palak Shepu Wadi / Spinach Dill Savory cookie

The next in series is a spin off on the kothimbir wadi recipe. Fresh dill available in India has a peculiar smell which cannot be camouflaged easily. My mother used to prepare the typical maharashtrian style stir fried version of it. However, it was always accompanied with rice bhakri and one usal, fresh green onions and lasnacha thecha.

It tasted good when served that way or maybe our tasted buds accepted it. My little one though does not like the sight of bhakri as yet, so that option was ruled out for him.

When I was making this list of hiding vegetables, dill was on my list. But I could not fathom the thought of doing only a dill based dish for fear of rejection , more from my end than others.

1 cup chopped fresh clean spinach
1/2 cup chopped fresh dill 
1/4 cup chopped fresh corainder leaves
2 tspn ginger garlic paste 
2 tspn green chilli paste
2 cups coarsely ground besan/chickpea flour
2 tbsp jowar flour (optional)
2 tspn coriander cumin powder
1 tspn garam masala
1 tspn red chilli powder 
1 tspn turmeric powder
2 tbsp Cooking Oil
salt to taste
1) Wash all greens under running tap water and chop them. Let them sit in basin of water to settle the remaining dust particles.
2) Squeeze out all the water, add salt and let it stand
3) Add all other ingredients and let it come together to form a soft chapati like dough
4) Use oil on your palms to knead the dough if it is sticky.
5) Prepare your steamer by greasing the plate.
6) Prepare small rolls of the dough or any other desired shape. Alternatively spread it out flat on the steamer plate.
7) Steam them for 10-12 min or test using a tooth pick or knife. Insert to see if it comes out clean. If yes then it is cooked.
8) Let it stand to cool down. Cut into small cubes.
9) Deep fry just before serving.

These stay good for a week in refrigerator.

Serve with green chutney  


Ritu Tangri said…
Great dish!! Could be carried during travelling
Usha said…
I once made dil rice and use dill leaves sparingly, yet it was too strong for my taste buds. Camouflaging it with other greens is a good idea.
Great variation on the traditional dish , sounds great and the shelf life adds on another perk .
Priya Suresh said…
Omg, this wadi is definitely a prefect one to give a try, such an interesting and healthy dish Pradnya, loving it.
Looks delicious and Perfect for travelling since it has a good shelf life..
Gayathri Kumar said…
This looks so nice Pradnya. Even I used to hate the smell of dill when mom made dishes. But now I like it..
Kalyani said…
having tried Kothmir Vadi this week for the Ganpati festival, am surely gonna make this healthy greens version. my elder one in fact has been asking for Patra (Aluchi Wadi), bookmarked this recipe :)
Very interesting snack.Dill must have tasted unique in the vadis.
Harini R said…
Wow! Love these kind of snacks, Pradnya. Bookmarked.
Srividhya said…
awww the flavor of dil.. amazing share pradnya. will try this out.
What a wonderful snack and so flavorful!
Archana said…
Dill I don't like. Even now. Vadi sounds good.
Srivalli said…
That's a healthy twist. I have made kothimiri vadi and loved it..
Smruti Ashar said…
I have not experimented with dill too much. Your recipe looks amazing.
I too fear the smell of dill leaves, once tried fried rice with it, my elder one asked what is that funny smell??
This seems to be a nice way to sneak in some greens. Crispy and crunchy, perfect with evening tea
Suma Gandlur said…
My mother can not stand the smell of dill and so it was never cooked in our home. And I too was never tempted to buy it. However this wadi seems like a nice way to incorporate it into. Probably the spinach and the spices are going to mask it's string flavor, I guess.
Pavani said…
Wow, what a flavorful and delicious wadi. I was not a fan of dill but now I started liking it. Will have to try this some time.

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