Spinach and Chickpea Fritters

  • Snacks
  • Servings
  • 4Spicy
  • 30 MinutesCook Time
  • Cuisine : North Indian
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Spinach and chickpea fritters make an amazing addition to thickened yogurt curry which is enjoyed with steam rice. These fritters make an amazing snack by itself by preparing them in a Paniyarakkal and not by deep frying them.


¾ cup of Chickpea Flour

1 cup of finely chopped Spinach

Salt to taste

A pinch of Carom seeds

¼ teaspoon of Cumin Seeds

¼ teaspoon of Turmeric Powder

¼ teaspoon of Chilli Powder

1 Green Chilli finely chopped

1 small onion finely chopped

1 tiny potato grated

3-4 tablespoons of Cooking Oil

2-3 tablespoons of Water



Step By Step Method

  • Combine all the ingredients except the cooking oil, with 2-3 tablespoons of water to form a firm dough. Grease your palms with some oil and make lemon sized balls from the above dough and keep aside.

    Take the Paniyarakkal and grease the cavities using a brush with oil and heat it up. Now place the lemon sized balls in the cavities and cook them till golden brown. Cook each side 4-5 minutes and make sure to roll them over to cook them evenly.


    Your Spinach and chickpea fritters are ready.


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