Spinach and Chickpea Fritters

0
10

Total time 35 minutes

Preparation time 15 minutes

Calories 884

Spinach and Chickpea Fritters can give you a refreshing change from the regular fritters that we gorge on during rains or even our daily evening tea! Tweaked with a healthy punch of spinach, a known source of iron and chickpeas, this appetizer recipe is the best of both worlds. Delectable and scrumptious, without the unhealthy ingredients, you wouldn’t need to think twice before serving this dish to your children either. A perfect side dish for occasions like kitty parties, potlucks or buffets, these finger-licking fritters are sure to leave your guests wanting for more. Devour this healthy snack with a variety of dips. Go ahead and give this a try!

Ingredients

2 cup gram flour (besan)

1/2 tablespoon corn starch

1/2 teaspoon baking powder

1 tablespoon onion

salt as required

1 handful coriander leaves

11/2 cup spinach

11/2 cup boiled chick peas

1/4 teaspoon red chilli powder

1 tablespoon ginger

refined oil as required

Preparation

Step 1

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.

Step 2

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.

Step 3

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.