Chickpea and spinach fritters

• Produce

  • 1/4 tsp Chilli, red powder
  • 1 tbsp Ginger
  • 1/2 Onion
  • 1 cup Spinach

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Corn starch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Other

  • 1 cup Kabuli chana (white chickpeas , drained, rinsed and roughly chopped

Found on archanaskitchen.com

Description

Ingredients

• 1 cup Kabuli Chana (White Chickpeas) , drained, rinsed and roughly chopped
• 1 cup Spinach Leaves (Palak)
• 1/4 cup Corn starch
• 1/4 teaspoon Baking powder
• 1 teaspoon Cumin seeds
• 1/4 teaspoon Red chilli powder
• 1/2 Onion , finely chopped
• 1 tablespoon Ginger , minced and peeled
• Salt and Pepper , to taste
• Cooking oil , for pan frying

Directions

• We begin making the Chickpea and spinach fritters Recipe by soaking the chickpeas for 8 hours and then pressure cooking it in a pressure cooker for about half an hour till it is soft.
• Let the pressure release naturally, and strain the water and grind the chickpea to a very coarse mixture.
• Then boil the spinach in a sauce pan with little water and strain all the water. Add this boiled spinach to the coarsely ground chickpea. Season it with the rest of the ingredients.
• Make into medium sized fritter, and heat a flat tawa and fry till is golden brown either side, make sure you turn them carefully as they are very soft. Keep adding a teaspoon oil to give it a nice crispy layer.
• Serve the Chickpea and spinach fritters Recipe as a Party Appetizer or as a healthy Tea Time Snack.