These are best served piping hot with some Green Chutney and/or Simple Tamarind Chutney; dilute every tablespoon of the latter with a tablespoon of water.
For more on Indian fritters in general, see the introduction to Onion Fritters.
MAKES 12 MEDIUM-SIZED FRITTERS
• 4 cups chopped fresh spinach, washed and dried thoroughly (you can use a salad spinner if you like)
• 6 tablespoons chickpea flour (besan or gram flour)
• 2 tablespoons rice flour (also called rice powder)
• 1–3 generous pinches of nice red chili powder
• ½ teaspoon ground roasted cumin seeds (see this page)
• 1 fresh hot green chili, finely chopped (optional)
• 2–3 tablespoons chopped fresh cilantro
• ⅓ teaspoon salt
• Olive or peanut oil, for deep-frying
• ½ teaspoon kalonji (nigella seeds)
1. Combine the spinach, chickpea flour, rice flour, chili powder, roasted cumin seeds, green chilies (if using), fresh cilantro, and salt in a bowl. Mix well, mashing the mixture with your hand. Slowly add about 6 tablespoons water, mashing and mixing until the mixture can hold together in small clumps. Do not add more water than necessary.
2. Put a ½ inch depth of oil in a medium frying pan and set over medium heat.
3. Meanwhile, make 12 rough patties from the spinach mixture, placing them in a single layer on a cutting board or plate as you make them. Sprinkle the kalonji evenly over the top of the patties.
4. When the oil is hot, turn the heat to medium low and put in half the patties in a single layer. Fry for 1 minute on the first side. Turn the patties over and fry for another minute on the second side. Turn again and fry for another 30 seconds or so on each side. The patties should be reddish gold and crisp. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
5. Serve hot with chutney on the side, as suggested above.
