Diwali Recipe: Makkai Palak, Red Raddish Carpaccio (Courtesy Jodhpur Royal Dining)

Diwali, the auspicious Indian Festival of Lights, is just around the corner. We often associate Indian festivities with bright colours, pomp and music, and a whole load of tantalizing sweets. But the feasting is definitely not restricted to dessert…

Jodhpur Royal Dining Diwali Recipe Makkai Palak Red Raddish Carpaccio Vegetarian Dubai Food Blogger The Tezzy Files.jpg

The very talented Chef Pradeep Khullar from Jodhpur Royal Dining (at Murooj Rotana, Dubai), has been very busy creating a whole new lineup of delectable festive treats, and their special Diwali Menu is out now! Do give it a try.

One of the brand new, innovative dishes on Jodhpur’s Diwali Menu is the Makkai Palak, Red Raddish Carpaccio. 

As colourful as the festival itself, this vegetarian dish features a corn and spinach pattie, sitting on a bed of red Raddish and assorted greens.

Chef Pradeep has been generous enough to share the recipe with us! Forget the cliche ‘mithai’, impress your Diwali guests with this stunning main-course, right out of your very own kitchen!

Makkai Palak, Red Radish Carpaccio Recipe

Serves 2
Preparation Time: 1 Hours
Cooking Time: 30 Minutes
Difficulty Level: Easy


  • Spinach Leaves: 600gms
  • Corn Kernels: 50gms
  • Chopped Garlic: 1tbsp
  • Chopped Green Chillies: 2tsp
  • Cumin Seed: 1tsp
  • Salt: to taste
  • Red Chili Powder: 1tsp
  • Chopped Onions: 100gms
  • Asafoetida Powder: 1tsp
  • Cooking Oil: 3tbsp
  • Chopped Ginger: 2tsp
  • Ginger Garlic Paste: 1tbsp
  • Dried Fenugreek Leaves (Kasoori Methi): 1tsp
  • Turmeric Powder: 1/2tsp
  • Salted Butter: 1tbsp


Ingredients for the Corn Cakes:

  • American Style Cream Corn Kernels: 50gms
  • Corn Kernels: 75gms
  • Cooking Oil: 1tbsp
  • Chopped Ginger: 1tsp
  • Chopped Garlic: 1tsp
  • Chopped Green Coriander: 1tbsp
  • Mustard Seeds: 1/2tsp
  • Red Chili Powder: 1/2tsp
  • Salt: to taste
  • Turmeric Powder: a Pinch
  • Corn flour: 1tbsp
  • Coconut Milk Powder: 5tbsp


For the Garnish:

  • Red Radish (Sliced finely): 10
  • Micro Greens: Couple of Sprigs
  • Pearl Onions: 4



1 Clean Spinach leaves by washing properly & blanch them by adding some salt & quickly refresh in ice cold water.
2 Puree half the spinach & chop the other half roughly.
3 Prepare the tempering by heating the oil, add cumin seeds followed by chopped ginger, garlic & green chillies. Add chopped onions & let them sweat till golden brown. Keep stirring.
4 Add ginger garlic paste & cook till it stops sticking to the bottom. Add both forms of Spinach & keep stirring followed by corn kernels, asafoetida, red chillies powder, salt, fenugreek leaves & turmeric powder.
5 Cook till glaze of oil appears on spinach & adjust the seasoning, later finish with salted butter.
6 Meanwhile prepare the corn cakes to accompany the Spinach.
7 Puree, creamed style kernels & mix with the corn kernels & in a separate pan temper mustard seeds followed by chopped garlic & ginger.
8 Add the corn mixtures followed by the seasoning, chopped coriander & coconut milk powder. Mix well.
9 Dissolve corn flour into water & add to the cooking mixture to make it viscous by whisking properly.
10 Settle the mixture in a pan, let it cool. Slice tiny cakes & grill on a pan to develop a crisp crust on the top.
11 Serve the spinach in a dish & top it up with corn cakes, thinly slices red radishes, pearl onions & micro greens.

Home Tip: Cover the spinach while it is being cooked with a lid so that it does not sputter out.