Let’s admit it, many of us are not as fond of spinach and try to avoid this vegetable as much as possible. Our love-hate relationship with this green-leafy vegetable has inspired many cooks to think out of the box. Isn't it fascination how can devour palak paneer in a matter of minutes, but when it comes to eating the spinach by itself we cannot stop looking for the escape options. But you know there is no getting away from it, spinach is super nutritious as it repletes with a treasure of vitamins, minerals and fibre, there is no way you can eliminate it from your diet. Hence, we bring you the delicious recipe of palak fritters that will surely make you fall in love with this dark green-leafy vegetable. Just like Palak Paneer, this recipe would also make you respect the flavourful side of palak. So without further a do, let's get started with the recipe. 


  • 2 cups Spinach finely chopped
  • ½ cup gram flour (besan)
  • 2 tbsp corn flour
  • 1 medium size onion, finely chopped
  • 3 nos. green chilies
  • 1 tbsp ginger-garlic paste
  • 1 tbsp red chili powder
  • ½ tbsp turmeric powder
  • 1 tbsp garam masala
  • Refined oil
  • Salt to taste
  • Chaat masala


  • In a bowl add spinach, onion, green chilies, ginger-garlic paste, red chili powder, turmeric powder, garam masala and salt. Mix it really well.
  • Add gram flour and corn flour in the mixture. If needed you can add 1-2 tbsp water, be careful while adding water as spinach itself releases moisture naturally.
  • Mix everything well.
  • Take a wok and heat the oil on a high flame for the purpose of deep frying.
  • Before frying the fritters make sure the oil is hot enough so that the fritters don’t stick on the bottom.Turn the heat to medium flame. Then start taking small portions from the batter and drop it gently to the oil.
  • Wait for a minute to cook them thoroughly. Then flip it to the other side, so both of the sides are cooked perfectly. Repeat this process till your bowl of batter is empty.
  • Sprinkle some chaat masala on the palak fritters.