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.
CHICKPEA FRITTERS
Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6 fritters
Number Of Ingredients 8
Steps:
- In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.
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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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