Semolina Spinach Fingers Recipe

Semolina Spinach Fingers

Semolina Spinach Fingers

Semolina spinach fingers are one of my favourite!

When I was in college, I used to love learning new recipes and new techniques from family and friends. I was always on a look out for unique healthy recipes and enjoyed exploring the science behind what combinations work.

My parents always encouraged me in my food endeavors and despite lots of failed attempts they always motivated me to keep trying.  This dish is one of those dishes that I learnt to make years ago and continues to be a  favourite in my family. Behind this foolproof recipe is lots of failed attempts but each holds a special memory for me.

These spinach fingers are tempting, appealing, and delicious. These are perfect party snacks.

Other delicious snack ideas are Easy Paneer Pakora, Samosa, Gujarati Dal Vada, Crispy Paneer Pockets, Beer Battered Onion Rings, Paneer Bread Roll, Corn Cheese Croquettes and Prawns Pepper Fry to name a few.


1 cup semolina
1 cup finely chopped spinach
1 cup milk
1 teaspoon butter
½ teaspoon oil
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 cup grated cheddar cheese
1 cup breadcrumbs
Oil for frying



Heat butter and oil in a pan and add semolina. Sauté on low heat for 1-2 minutes. Next add milk, few tablespoons at a time and mix.


Add finely chopped spinach leaves and mix on medium heat.


Add salt, black pepper and cheese to the mix and leave it aside to cool.


Next, add breadcrumbs and mix with gentle hands using a spoon or your hand.


Divide the mixture into equal 1-inch balls. Grease your hands with some oil and roll the balls into a long cylindrical shape around 4-5-inch-long and 1 cm thick.


Heat oil in a pan. To check whether the oil is heated, drop a small piece of mixture in the oil and if it rises to the top quickly then it is ready for frying.

Fry the spinach fingers on medium-low heat till it turns golden brown on all sides and then remove it on an absorbent kitchen paper.

Serve it hot with choice of your sauce!

Tips & Variations

  1. Add the milk slowly to the semolina to avoid making lumps.
  2. If you feel the mixture is a little dry and brittle and is not able to retain the cylinder shape while rolling, then you can add few teaspoons of milk to the mixture to make a smooth consistency.
  3. If you feel the mixture is too loose and falling apart then you can add few teaspoons of breadcrumbs to make it smoother.
  4. When I heat butter to cook, I always add some oil, so that the butter does not burn.
  5. You can substitute white pepper with black pepper.
  6. The spinach fingers should be fried on medium heat otherwise they will be golden brown from outside but uncooked from inside.
  7. It is important to check that the oil is heated at the right temperature. If the oil is not hot, then the spinach fingers will absorb more oil and fall apart while frying. On the contrary if the oil is too hot then the spinach fingers will be brown from outside but uncooked from inside.
  8. You can also bake the spinach fingers. Lay them on a baking tray and brush them with some oil and bake at a preheated oven at 180C/350F/Gas 4 for 10-12 minutes or until they turn golden brown.
  9. I usually deep fry them but if you wish you can shallow fry them too, in which case only pour enough oil so that it reaches about 1.25 cm / 0.5″.
  10. I have used spinach for this dish, but you can also use some kale. I would suggest using 2/3 cup spinach and 1/3 cup kale.
  11. I have used cheddar in this dish; you can use any other hard cheese as per your taste.

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