In a large mixing bowl, combine the thoroughly dried spinach, chickpea flour, rice flour, red chili powder, ground roasted cumin, optional green chili, fresh cilantro, and salt.

Using your hands, mix everything together, gently mashing the spinach to help it release moisture. Slowly add the water, a tablespoon at a time, mixing until the batter is thick and just holds together in clumps. Be careful not to add too much water.

Pour about ½ inch of oil into a medium frying pan or kadai and heat over medium heat until a small drop of batter sizzles immediately.

Take small portions of the mixture and form them into 12 rough, slightly flattened patties. As you form them, place them on a plate and sprinkle the kalonji (nigella seeds) evenly over the top.

Carefully place half of the patties into the hot oil, ensuring not to overcrowd the pan.

Reduce the heat to medium-low.

Fry for 2-3 minutes on the first side until golden and crisp.

Flip carefully and fry for another 2-3 minutes on the second side until the fritters are a deep reddish-gold and cooked through.

Remove the cooked fritters with a slotted spoon and let them drain on a wire rack or a plate lined with paper towels.

Repeat the process with the remaining batter.

Serve immediately while piping hot with your favorite chutneys. For Tamarind Chutney, we recommend diluting one tablespoon of chutney with one tablespoon of water for the perfect dipping consistency.

Don't skip the rice flour! It's the secret ingredient that guarantees an extra crispy, crunchy texture that lasts.

Before adding any water, use your hands to mash the spinach with the flour and salt. This helps release the spinach's natural moisture, meaning you'll need less water and get a more flavorful fritter.