Indian Spinach and Chickpea Fritters

Votes: 2

Photo of the dish: Kate Sears

Time: 35 min.
Complexity: easily
Quantity: 24 pcs.

Indian Spinach and Chickpea Fritters - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup chickpea, pea or wheat flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds (zira)
1/4 teaspoon cayenne pepper
Sea salt
Half an onion, finely chopped
1 cup canned chickpeas (they must be pre-rinsed and coarsely chopped)
280g frozen chopped spinach (it must be defrosted and squeezed well beforehand)
1 tablespoon of crushed ginger
Vegetable oil for deep-frying
Mango chutney for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpea flour, pea flour, flour, spinach, cumin, onions, chickpeas, ginger root, chutney sauce

Cooking the dish according to the recipe:

Combine pea flour, cornstarch, baking powder, cumin, cayenne pepper, and 3/4 teaspoon salt. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach, and ginger to the batter and mix thoroughly.
Heat vegetable oil in a deep, heavy-bottomed frying pan to 160°C (325°F). Drop batter into the pan by the tablespoonful. Fry until golden brown, about 2 minutes. Drain the fried pancakes on a paper towel. Let them cool slightly, then press gently to form them into a flat, round shape.