Spinach fritters

Whenever I do bhaji/fritters I usually go for instant mix. But my sister always insist me to do homemade. She usually prepare this way with other vegetables, but I tried with spinach. It was so addictive. The flavor of carom(omam) seeds was so wonderful and the addition of baking powder turned so crispier. I did only with spinach, you can use any vegetable of your choice like potato, plantains, bell peppers and onion. Even zucchini works great in this.

You can serve as a plain fritter or make as a chaat. The chaat will sure be a crowd pleaser. Add or reduce ingredients as per your taste for chaat. I got the chaat idea from a cook book, I don't have any clue of the book. Whenever I get it, I will sure update the details.

Ingredients:

• Spinach leaves - 20
• Oil to deep fry

For batter:

• Gram flour - 1 cup
• Rice flour - 1 and 1/2 tbsp
• Carom(Ajwain)/omam seeds - 1/2 tsp
• Red chilly powder - 1 tsp
• Asafoetida - a pinch
• Baking powder - 1/4 tsp
• Salt - to taste
• Water - 1/2 cup(appr)

For serving: (optional)

• Potatoes - 1 cup, boiled and chopped
• Green chutney - 1/2 cup
• Sweet chutney - 1/2 cup
• Yogurt - 1 and 1/4 cup, beaten
• Salt - to taste
• Red chilly powder - to taste
• Roasted cumin powder - 1/4 tsp
• Cilantro - to garnish
• Sev - as per need

Method:

Wash and drain the water from spinach, pat it dry. Mix all the ingredients together given 'for batter' and prepare a semi thick batter with water. 

Check the water consistency. It should not be so thick or thin. Coat each spinach leaf with batter, on both sides. Heat oil in a pan and deep - fry the spinach leaves until golden brown.

Serve hot or serve as a chaat

For chaat:
 
Place 2 spinach fritters on serving plate. Add 2 tsp chopped potatoes, 1 tsp green chutney, 2 tsp sweet chutney and 1 tbsp yogurt on each fritter. Sprinkle salt, red chilly powder, roasted cumin powder to taste. Garnish with thin sev and cilantro and serve immediately.

Note:

• Rice flour can be replaced by cornflour.