Indian Spinach And Chickpea Fritters Recipes
INDIAN SPINACH-AND-CHICKPEA FRITTERS
Steps:
- Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
- Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
- Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.
INDIAN SPINACH AND CHICKPEAS
Steps:
- Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.
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- To prepare this snack recipe, add the boiled chickpeas in a grinder jar and grind them to form a coarse paste. Next, in a pan, add spinach leaves and boil over medium flame for about 8-10 minutes. Simultaneously chop the onions finely and mince the ginger. Once boiled, drain the water from the leaves and mix with the coarse chickpea paste.
- Now, add gram flour, corn starch, baking powder, red chili powder and salt as per your taste to the mixture. Later, add the finely chopped onions, crushed ginger and mix all the ingredients well. Add a little water to get a dough like consistency. Form equal small sized balls from the mixture and flatten these between your palms.
- Now, place a deep-bottomed pan over medium flame and add refined oil to it. Let it heat up and then, one by one, fry the spinach and chickpea fritters until they turn crisp and golden brown on both sides. Once done, transfer these onto a plate lined with absorbent sheet to soak up the excess oil. To serve, place these on a platter and garnish with coriander leaves and enjoy them with a dip of your choice.
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- Slice 1 large onion into two parts. Now, finely chop half of onion and slice other half into thin half moon slices and leave aside. In a bowl, mix fine chopped half of onion, chopped spinach, chopped green pepper, 1/2 tsp salt, 1/2 tsp chili powder, half of chopped garlic and 4 tbsp of chickpea flour.
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- Mix everything except the water and oil in a large bowl until well incorporated. Slowly add in water to form a thick, pancake-like batter.
- Heat enough oil in a deep wok for deep frying. Gently add in a tablespoon of the batter to make the fritters. Try and not crowd the wok by adding too many at a time.
- Deep fry for 6-8 minutes on medium heat, turning them over to ensure that they brown and cook on all sides. Once the fritters are golden brown and crisp, remove them on paper towels to soak up any excess oil. Serve hot with some Green Chutney or ketchup on the side!
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- Add chopped onion, chillies and spinach to the flour mixture, and toss to coat. You want to make sure that your spinach is chopped up into very small pieces, otherwise your fritters will be hard to handle.
- Gradually add your 1 cup of water in small increments to the spinach/flour mixture. Stir to combine. You may not need to use all of the water you have, or you may even need to use more.
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