Crispy Spinach

Time: 40 minutes


  • 25 fresh spinach (palak) leaves , washed and dried
  • 1 cup besan (bengal gram flour)
  • 1/2 tsp chilli powder
  • salt to taste
  • oil for deep-frying
  • For Sprinkling
  • 1 tsp chilli powder
  • 1 tsp cumin seeds (jeera) powder


  • Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.
  • Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few
  • leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for
  • the remaining spinach leaves.
  • Place the crispy spinach on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds
  • powder over each leaf and serve immediately.