spinach fritters

Spinach fritters recipe with step by step photos – crisp and golden, chickpea flour batter coated spinach fritters. Here each spinach leaf is dipped in a spiced chickpea flour (gram flour) batter and then fried. A vegan tea time snack.

There is another method of preparing these fritters. Chopped spinach leaves are added to chickpea flour batter and then fried. I have already shared this method in my earlier post of Palak pakoda.

spinach fritters

In this recipe variation, the fritters are very crisp and you get a distinct flavor & taste of spinach. If you are fond of spinach then you might like this variation of making the fritters.

These spinach fritters are served hot with tamarind chutney or cilantro chutney or tomato sauce. They best go with masala tea or ginger tea.

How to make spinach fritters

1. Mix all the ingredients for the batter to a thick smooth consistency.

batter for making spinach fritters

2. Rinse, drain and pat dry the spinach leaves. If the leaves are very big, you can chop them into two halves.

spinach leaves

3. Heat oil till medium hot in a pan or kadai. Dip each leaf into the batter and coat it evenly. Place the batter coated leaf gently in the hot oil.

frying spinach fritters in oil in a pan

4. Fry them till golden and crisp. Prepare the remaining fritters in the same way.

frying spinach fritters

5. Drain spinach fritters on paper towels to remove excess oil.

fried spinach fritters

6. serve the spinach fritters hot with mint chutney, tamarind chutney or tomato sauce or cilantro chutney or any green chutney. You can also sprinkle some chaat masala on top of the fritters while serving.

spinach fritters
More Indian fritter recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Spinach Fritters

4.67 from 3 votes
Spinach fritters are crisp and tasty fritters made with whole spinach leaf and spiced chickpea flour batter.
spinach fritters recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • 12 to 15 medium to large fresh spinach leaves
  • oil for frying the fritters

for spinach fritters batter

  • 1.5 cups chickpea flour (gram flour or besan)
  • ½ teaspoon red chili powder
  • ¾ teaspoon carom seeds (ajwain)
  • 2 teaspoon white sesame seeds
  • ¼ teaspoon ground turmeric (turmeric powder)
  • ½ teaspoon garam masala powder
  • a generous pinch of asafoetida powder (hing)
  • 2 pinches of baking soda
  • ¾ to 1 cup water or add as required
  • salt as required

INSTRUCTIONS

  • Mix all the ingredients for the batter to a thick smooth consistency.
  • Rinse, drain and pat dry the spinach leaves.
  • Heat oil till medium hot in a pan or kadai.
  • Dip each spinach leaf into the batter and coat it evenly. Place the batter coated leaf gently in the hot oil.
  • Depending upon the size of your pan or kadai, you can add more spinach leaves for frying.
  • Fry them till golden and crisp. Prepare the remaining fritters in the same way.
  • Drain spinach fritters on paper towels to remove excess oil.
  • Serve the spinach fritters hot with green chutney, tamarind chutney or homemade tomato sauce. You can also sprinkle some chaat masala on top of the fritters while serving.
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Dassana Amit

[avatar]namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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19 comments/reviews

  1. Can you please make a tutorial on how to make gujarathi khakhras…
    By your dearest fan….????

    • will try to. i have got a few recipe requests for khakra and so will try to add. thanks priya.

  2. Whenever I make palak fritters It doesn’t turn out crispy.plz suggest some tips to make crispy fritters

    • fry in hot oil. also the batter should not be very thick. a medium to thick flowing consistency is fine. also you can add 1 to 2 tablespoon of rice flour. the rice flour will also help in making the pakoras crispy.

      • Thank you so much5 stars

        • welcome heena.

  3. hi sis ur recipes r foolproof always.thank u so much for such amazing recipes but im really curios to know which camera do u use to click the final pic:)
    the pics r really beautiful always with a rustic background

    • thanks a lot fateema. i use canon 600D.

  4. Wow!! So easy and tasty… My kids never eat raw spinach..This one became a huge hit..5 stars

    • thanks sun. glad to know this.

  5. Heyy, I love your recipes(soo simple), your presentation, lovely temptin piks & your writin style(thats witty n awesome :*) ma’m!! Could you please post a recipe for white sponge/rasgulla?4 stars

    • thanks medha. i am still working on a good rasgulla recipe. whenever i make rasgulla, they either become hard or break or become dense.

  6. Yummy ……. Lovely clicks !!

    • thanks sony

  7. Looks delicious and love the pics.

  8. awesome… sharp pictures too

    • thanks aparna

  9. Hello Mam

    Hws doing….its really nice recipe…..u know wat I did once…. I stuff boiled n mashed potato mixture b/w two leaves n then coated them in besan better… n I name them Vegii Fish Pakora …. haha 🙂

    • hi mehak. i am good. will reply to your uttapam query soon. veggie fish pakora is a novel idea. your method of making them is very interesting.