Crunchy Battered Spinach with Pomegranate

We all love to cook in my family. This topic always kicks our enjoyment level to the fullest. As the guests have started to arrive at our place, I am trying to present something new, and yet simple, which doesn't take a lot of time to prepare, and gives me enough freedom to chit-chat with everyone.

I must admit, the idea of making this dish was planted by my little sister. She is my star in many ways! I was thinking about what to post next for my blog and talking to my sister at the same time, and she was like, how about that crunchy spinach mum used to make for us when we were kids? My eyes went wide open with a sparkling golden hue!

As always, I have added a little here and a little there to make this dish a touch more fancier :)

This dish is unbelievably simple to prepare, and these scrumptious crunches are chock full of spinach. The combination of gorgeously crunchy baby spinach and super red poms is marvellous. The glistening scarlet seeds of pomegranate turn every dish into a seasonal celebration. 

I have made this dish in two batches, the first batch in light gram flour batter, and the other one in a thicker batter, just to give it a different texture and taste.

We all know spinach is a goodie; it's a winter superfood. I truly love its dark, sturdy colour; it's so hearty in taste. Love!


I like the dish just the way it is because of its crunchiness and the sweetness of poms, but you may serve it with any sauce or ketchup of your choice. This recipe will definitely brighten up your dinner.

Happy winters and enjoy prepping for Christmas! 

Crunchy Battered Spinach with Pomegranate

Serves 2 persons
Total time, including prep: 30 minutes


120 grams baby spinach, washed, drained and pat-dried
Vegetable or Sunflower oil to deep fry
11 tablespoons gram flour (chickpea flour)
Salt to taste
1/2 teaspoon red chilli powder
200 ml water
2 teaspoons chilli flakes
2 teaspoons sugar
1 cup fresh pomegranate

Preparation method

"We are going to make two batches of these crunchy spinach leaves. The first batch with some thin batter and the other one with a little thicker batter. However, we are going to use the same batter for the entire recipe; it's just that we need to adjust the water and gram flour in the existing batter. Simple, isn't it?"

Remove the extra-large stems sticking out from the baby spinach leaves, however, it's optional because baby spinach stems are quite tender. Divide into two batches.

For the first batch

In a big bowl, add 7 tablespoons of gram flour, water, red chilli powder, and salt. Mix well and make sure no lumps are formed in the batter. Add half of the spinach leaves to this batter and mix well. Keep the other half of the baby spinach aside for the second batch.

Now heat up enough oil in a deep, heavy-bottomed frying pan over medium-high heat, until a sacrificial breadcrumb sizzles and turns golden brown when dropped into it.

Fry a small handful of battered spinach into the oil. Cover immediately with a splatter guard to prevent the oil from splattering. Cook until the spinach is crispy; it shouldn't take more than 2-3 minutes, or even less.

Remove and drain on a kitchen towel to get rid of any excess oil.

Repeat for the reamining mixture.

For the second batch

In the same batter, add 4 tablespoons of more gram flour to make the batter thicker. Adjust the batter with a little more water or a little more gram flour. Mix well. Add more salt or red chillies if you desire. We want the consistency of this batter thicker than the first batch.

Dip a few spinach leaves at a time and deep-fry them, making sure the leaves remain separate in the oil. Keep turning them intermittently, making sure they don't get stuck to each other. Deep-fry until they are crisp and golden.

It's nicer when the leaves are all separate, and not sticking to each other in this dish.

Remove and drain on a kitchen towel to get rid of any excess oil.

Repeat for the remaining spinach leaves.

In the pictures above, the spinach leaves that appear vibrant green are from the first batch, and the separate leaves with the extra coat of batter are from the second batch. Both taste a little different, but are amazingly delicious in their own ways.

To Serve

Mix the chilli flakes and sugar together, and sprinkle over the crunchy spinach.

Just before serving, prettify them with my fave pomegranate.

Enjoy heaps!