Indian Spinach and Chickpea Fritters
10 servings
25 minutes
Spinach and chickpea pancakes are a traditional Indian dish filled with rich spice aromas. The chickpea flour base makes them tender, while spinach adds freshness. Cayenne pepper and cumin add zest, and ginger provides a subtle heat. This dish is perfect for those seeking a plant-based alternative to classic pancakes. They can be served with mango chutney, which adds a sweet tang and makes the flavor multifaceted. In India, such snacks are often prepared for cozy family lunches or street festivals. A great option for those wanting to explore the richness of Indian cuisine!
1
In a bowl, mix chickpea flour, starch, baking powder, cumin, cayenne pepper, and 3/4 teaspoon of salt. Add 2/3 cup of water and mix well. Add finely chopped onion, chickpeas, thawed spinach, and ginger. Mix well.
- Chickpea flour: 1 glass
- Cornstarch: 0.3 glass
- Baking powder: 0.3 teaspoon
- Cumin seeds (jeera): 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Coarse salt: to taste
- Onion: 0.5 head
- Canned chickpeas: 1 glass
- Frozen spinach: 300 g
- Grated ginger: 1 tablespoon
2
Heat vegetable oil in a large skillet. Fry small pancakes in batches until golden brown. Add salt.
- Vegetable oil: to taste
- Coarse salt: to taste
3
Serve with mango chutney.
- Mango Chutney: to taste