How to make Crispy Spinach Parcels -

Deep fried spinach filled parcels.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Spinach bunch, Refined flour (maida) (मैदा)

Cuisine : Fusion

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Egg and Chips Beetroot Amle ki Tikki Cajun Potatoes Chilli Cheese Chicken Roll

Crispy Spinach Parcels

Crispy Spinach Parcels Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crispy Spinach Parcels Recipe

  • Spinach bunch 1 large

  • Refined flour (maida) 2 cups

  • Baking soda 1/4 teaspoon

  • Salt to taste

  • Butter 3 tablespoons

  • Onion 1 medium

  • Pine nuts(chilgoza) 4 tablespoons

  • Oil to deep fry


Step 1

To make the dough place flour in a bowl, add baking soda, salt, 2 tbsps melted butter and sufficient water and knead into a soft dough.

Step 2

Blanch spinach in boiling water for 1 minute. Drain, squeeze out excess water and chop. Chop onion.

Step 3

Heat 1 tbsp butter in a non stick pan, add onion and let it sweat.

Step 4

Add spinach, salt, pine nuts and cook till dry. Transfer into a bowl and set aside to cool.

Step 5

Heat sufficient oil in a deep pan on medium heat.

Step 6

Divide the dough into 4 portions and roll out each portion, dusting with flour, into thin sheets.

Step 7

Dust a round cookie cutter with dry flour, place it on the rolled out dough and cut out roundels.

Step 8

Dampen the edges of the roundels, place a little spinach mixture in the centre and fold into a crescent shape.

Step 9

Seal the edges well. Slide them into the hot oil and deep fry on medium heat till golden and crisp.

Step 10

Drain on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.