About Spinach Cutlet Recipe
Crispy Double-Fried Spinach Cutlet Recipe | Super Crunchy Palak Tikki Recipe | Palak Besan Cutlet Recipe | How to make spinach cutlet with step-by-step recipe and video: This street-style double-fried spinach cutlet recipe combines fresh spinach, besan, and spices for the ultimate crunch. Easy, non-oily, and super delicious, the perfect tea-time palak tikki for your family.
Are you searching for the ultimate crispy spinach cutlet recipe that actually stays crunchy and doesn’t turn soggy? Look no further! These street-style double-fried palak tikkis are the ultimate tea-time snack, packed with fresh spinach, aromatic Indian spices, and a game-changing double-frying technique. If you love quick, delicious, and healthy-ish evening snacks to pair with your hot cup of masala chai, this super crunchy palak cutlet will quickly become your new family favourite.
The Secret Double-Fry Technique for Ultimate Crunch
The secret behind this restaurant-style crunch lies in combining fresh chopped spinach (palak) with gram flour (besan) and rice flour without using a single drop of added water. By letting the spinach release its natural juices, we create a rich, flavorful dough that holds its shape perfectly. Then comes our special secret method: we half-cook the patties first, press them slightly, and fry them a second time on high heat. This unique double-fry trick guarantees an extra-shatteringly crisp exterior while keeping the inside melt-in-your-mouth tender.
Quick, Easy & Perfect for Any Occasion
Whether you are hosting a festive starter party, looking for simple vegetarian snack ideas, or just craving an authentic Indian street food experience right in your home kitchen, this easy besan palak tikki recipe or street-style spinach patties recipe delivers maximum flavour with minimal effort. Dive into this step-by-step guide to master the art of making flawless, non-oily spinach patties that beat your local sweet shop every single time.
More Delicious Tea Time Snack Recipes to Try!
Jackfruit Pakoda
Wai Wai Noodle Bhel
Bread Bhel
Brinjal Fritters
Steamed Rice Paper Dumplings
Recipe Card
Spinach Cutlet Recipe | Street-Style Palak Tikki Recipe
Ingredients
- 2 Cups Spinach / Palak finely chopped
- 1 Cup Gram Flour / Besan
- 2 tbsp Rice Flour for extra crunch
- 1 tsp Ginger-Garlic Paste
- 1 Green Chilli finely chopped
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Amchur Powder / Dry Mango Powder
- ½ tsp Chaat Masala
- ½ tsp Carom Seeds / Ajwain
- 1 Pinch Hing / Asafoetida
- Salt to taste
- 2 tbsp Fresh Coriander Leaves finely chopped
- Oil for frying
Instructions
- Prep & Mix Base: Combine finely chopped spinach, besan, and rice flour in a large mixing bowl.
- Spice & Knead: Add all spices, ginger-garlic paste, and green chillies. Knead directly into a smooth, stiff dough without adding water.
- Shape: Grease hands with oil and shape the dough into small, evenly thick tikkis.
- First Fry: Deep-fry the tikkis in medium-hot oil for a few minutes until semi-cooked and light golden. Remove and let them cool briefly.
- Flatten & Double Fry: Lightly press down on each tikki with a flat glass. Fry again in hot oil until deep golden brown and ultra-crispy.
- Serve: Dust with chaat masala and serve hot with green chutney and masala chai.
🛒 Shop This Recipe: Ingredients & Kitchen Tools
Below are the key ingredients and essential kitchen tools you’ll need to make this healthy, high protein, and flavorful lettuce bean salad at home:
- Gram Flour (Besan)
- White Sesame Seeds (Til)
- Carom Seeds (Ajwain)
- Dry Mango Powder (Amchur)
- Rice Flour
- Stainless Steel Steamer Basket / Jali
- Wide Non-Stick Skillet / Pan
- Chef’s Knife & Board Set
- Heavy-Bottomed Kadai
- Serving Plate
Step-by-Step Recipe
Step A: Prepare the Spinach and Base Mix
1. Wash 2 cups of fresh spinach (palak) thoroughly under cold water to remove any dirt. Dry the leaves completely using a clean kitchen towel before chopping them finely.
2. In a large mixing bowl, combine the chopped spinach with 1 cup of besan (gram flour) and 2 tbsp of rice flour. The rice flour acts as a natural crisping agent, preventing the cutlets from soaking up excess oil.
Step B: Add Spices and Knead the Dough
3. Add 1 tsp ginger garlic paste, 1 finely chopped green chilli, 1 tsp red chilli powder, ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp amchur powder, ½ tsp chaat masala, ½ tsp carom seeds (crushed between your palms), 1 pinch hing, and salt to taste.
4. Mix everything well using your hands. Do not add water initially, spinach releases its own moisture when it reacts with salt.
5. Knead continuously for 2-3 minutes until the mixture forms a smooth, non-sticky dough. If it feels too dry, sprinkle just 1 teaspoon of water.
Step C: Shape the Spinach Cutlets / Tikkis
6. Grease your palms with a few drops of oil. Divide the dough into equal portion balls (about the size of a golf ball).
7. Gently press each ball between your palms to flatten it into a round tikki or oval cutlet, keeping them slightly thick (around ½ inch) so they stay moist on the inside during the first fry.
Step D: First Fry (Half-Cook Phase)
8. Heat oil in a deep frying pan over medium flame.
9. Once the oil is hot, carefully slide in 3-4 tikkis without overcrowding the pan. Fry them on medium heat for about 2-3 minutes, turning once, until they hold their structure and turn a faint golden color.
10. Do not fry them completely. Remove the semi-cooked cutlets and drain them on a paper towel. Let them cool down for 3 to 5 minutes.
Step E: Flatten and Second Fry (Double-Fry Crispiness)
11. Place a cooled cutlet on a flat board or plate. Gently press down on it using a flat glass or spatula to flatten it slightly, this cracks the outer surface and exposes the inner layers to the hot oil.
12. Increase the flame to medium-high. Gently drop the flattened cutlets back into the hot oil. Fry for another 1-2 minutes until they turn ultra-crispy and deep golden brown. Drain on a wire rack to keep the bottom surface crisp.
Step F: Serving Suggestions & Final Presentation
13. Garnish with Chaat Masala: Sprinkle a generous dash of chaat masala and a squeeze of fresh lemon juice over the hot, double-fried cutlets right before serving to boost the street-style tanginess.
14. Classic Chutney Pairing: Serve hot palak ke kababs alongside spicy mint-coriander chutney (pudina chutney) and sweet-sour tamarind chutney (imli chutney) for the ultimate flavour combination.
15. Tea-Time Snack Combo: Pair these ultra-crispy palak tikkis with a steaming cup of masala chai or filter coffee as an ideal evening tea-time snack.
16. Plating Style: Arrange the spinach cutlets on a wooden platter or banana leaf, garnished with finely sliced onion rings, fresh coriander leaves, and fried whole green chillies on the side for a professional cafe-style presentation.
Pro Tips & Kitchen Tricks for Maximum Crunch
1. The Dry-Spinach Golden Rule: Always dry the spinach leaves 100% before chopping. Any extra water on the leaves will make the dough sticky and force you to add more besan, making the cutlets dense instead of light and crispy.
2. Why Double Fry? The first fry cooks the besan through to the center, while the second fry (after gentle flattening) flash-cooks the moisture off the outer surface, giving you that authentic street-style crunch that stays crisp for hours.
3. Prevent Oil Absorption: Maintain a medium-high temperature during the second fry. If the oil temperature drops, the cutlets will act like a sponge and absorb excess oil.
4. Resting the Dough: Do not let the dough rest after kneading. Cook it immediately, as spinach continues to release water over time, making the mix soggy.
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Frequently Asked Questions (FAQs)
Q1. Why are my palak cutlets soft or soggy instead of crispy?
Ans: Palak cutlets turn soggy mainly due to excess moisture in the spinach or adding water while making the dough. To keep your spinach tikkis ultra-crispy, dry the palak leaves completely before chopping, avoid adding extra water, and add a small amount of rice flour or cornstarch to the besan mixture. Additionally, using the double-fry method ensures a shatteringly crisp texture that lasts long.
Q2. Can I make or bake these spinach cutlets in an air fryer or oven?
Ans: Yes, you can make a healthier, low-oil version in an air fryer or oven. Preheat your air fryer to 180°C (350°F), lightly brush or spray the shaped palak tikkis with oil, and air fry for 12–15 minutes, flipping halfway through until golden brown. For an oven, bake at 200°C (400°F) for 18–20 minutes until crisp. Note that while delicious, air-fried tikkis will have a slightly different texture than traditional double-fried cutlets.
Q3. How do I keep palak besan tikkis from absorbing too much oil while frying?
Ans: To stop cutlets from soaking up oil, make sure your frying oil is hot (medium-high heat) before dropping in the tikkis. Frying in cold or low-temp oil acts like a sponge and absorbs excessive oil. Adding rice flour to the dough also acts as a natural barrier, while dropping the cutlets on a wire rack instead of paper towels keeps them non-oily and extra crunchy.