Palak Chi Bhaji with Jwari Bhakri

During my last IT  job, some of the good memories I have is having lunch with the girls. I looked forward to our lunch and the talks thereafter. Since it was a large group from various cultures I picked up a lot of inspiration and recipes. This one is from one colleague who is now a dear friend.

She got this once for lunch, which was made by her mom and I oh so loved it.  My mother makes a similar version which has curd in it. This, however, has lots of lentils and is super nutritious. I paired this with Jwari Chi Bhakri or a hand patted traditional Maharashtrian Sorghum Flour Flat Bread.  I am slowly learning to make these on my own and I’m getting better.  Jwari Chi Bhakri is a staple dinner diet in Maharashtrian households. My favorite is with Methi Chi Bhaji / Fresh Fenugreek Leaves.  Now on to the recipe


  • Spinach/Palak leaves Chopped-250 grams
  • Split Pigeon Peas / Tuver Dal-40 grams
  • Split Moong Dal-40 grams
  • Peanuts-30 grams
  • Besan/Chickpea Flour-2 tbsps
  • Salt- 2 tsp
  • Jaggery-3 tbsp
  • Tamarind Paste-2 tbsp
  • Mustard Seeds-1/4 tsp
  • Turmeric-1/4 tsp
  • Asafoetida-1/4 tsp
  • Chilli Paste-1 tbsp
  • Garlic Paste-1 tsp


In a vessel add cleaned and chopped palak, dals, peanuts and a cup of water. Place this in a cooker and let go off one whistle, thereafter simmer the gas for 12 minutes and switch off. Once cooled remove and mash the mixture with the back of a ladle. Add salt, jaggery, Chickpea Flour and Tamarind Paste; give it a good mix. Heat 4 tbsp oil and temper with Mustard Seeds, Turmeric, Asafoetida, Chilli Paste and Garlic Paste. Mix well and serve hot with Chapatti, Rice, or Bhakri.

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