Crackling Spinach / How to make crunchy spinach


We all have tried “Spinach tempura” in many Indian Restaurants. Even in that recipe, we deep fry spinach leaves dipping it in a thin batter. Crackling spinach is no-way close to it (apart from the deep-frying) for it has a very different taste and flavour than the tempura.

A very unique recipe as a starter. In this recipe, chopped spinach is deep-fried till they turn crisp and next tossed with roasted garlic and sesame seeds. Finally sprinkling the tossed palak with both sugar and salt. The intermingling flavour of sugar and salt with crunchy palak is simply out of the world taste. But there is a hitch, Eat it fresh else they turn soggy !

Obviously this is not a quick recipe snack and takes time. It includes washing and cleaning palak/spinach leaves thoroughly and wiping them to dry. The more water present in palak means more time to fry and chances of the leaves getting burnt is high. As the spinach is chopped, its better you take them in a stainless steel strainer and fry them with the strainer in the hot oil to make sure the cooking is uniform and evenly done. Fry the spinach in batches to ensure even frying. The recipe is rather very simple and doesn’t need any special ingredients.


Spinach/ Palak – 1 bunch ( approximately 15 leaves)

White sesame seeds – 4 tsp

Garlic – 3 pods ( chopped fine)

Oil – for frying

Butter -2 tsp

Sugar – 1/2 tsp

Salt to taste


     Part 1 : Chopping palak and frying

     Part 2 : Tossing it with sesame and garlic

Part 1 : Chopping palak and frying

  1. First and foremost, wash palak leaves individually and pat them dry with the help of a kitchen towel.
  2. Chop them into fine pieces.
  3. Set aside
  4. Heat oil in a kadai
  5. When its hot, add first batch of spinach leaves and fry till crisp
  6. Set aside on an absorbent tissue.
  7. Continue the same with rest of the chopped Palak/Spinach
  8. Set aside

Part 2 : Tossing it with sesame and garlic

  1. In a non-stick pan, add butter and allow it to melt
  2. Once hot, add chopped garlic and saute
  3. Add sesame seeds and fry till they crackle
  4. Add deep-fried palak/spinach and gently toss
  5. Add sugar and salt 
  6. Mix very but gently.


  • You also can add lemon juice in part 2, step 5.
  • Be very cautious when you fry palak, if you even miss for few seconds you might burn the palak leaves and end up having a very bitter palak. Its just a word of caution 🙂


2 Comments Add yours

  1. I searched for this recipe once but didn’t get any worth trying.. Yours seem to be good one….Thanks for sharing…


    1. Thank you for your kind words saumya 🙂 means a lot to me 🙂

      Liked by 1 person

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