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Home  »  Recipes  »  Vegetarian  »  Crispy Spinach

Crispy Spinach

Spinach leaves fried in a batter
Recipe By : Niru Gupta
Type: Vegetarian Serving: 8 pieces Cooking Time: 30 minutes


  • Spinach (Palak) leaves, whole, 8
  • Semolina (Soojee) 4 tbsp.
  • Salt, to taste or 1 tsp
  • Chilli powder, to taste or ½ tsp
  • Ginger-garlic paste ½ tsp
  • Water, as required
  • Flour (Maida) 2 tbsp
  • Oil to deep fry


  • Wash and wipe dry the leaves, keeping just about an inch of the stem.
  • Mix the semolina, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consisitency—when you drop it from a spoon it should pour in a continuous line.

  • Dust the spinach leaves lightly, with flour, shaking off any excess.

  • Heat the oil, dip the spinach into the batter and place into the hot oil, trying to keep it straight. Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper.

  • Do this with all the leaves. They should be straight and slightly crisp.

  • Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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