Photo by Heami Lee
Makes 24
Prep time: 30 minutes
Total time: 45 minutesfor the fritters:
2 tablespoons canola oil, plus more for frying
1 small yellow onion, finely diced
1 ½ tablespoons minced ginger
3 garlic cloves, minced
3 cups baby spinach
½ cup frozen corn
½ cup frozen peas
1 cup chickpea flour
⅓ cup all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 ½ teaspoons curry powder
1 teaspoon cumin seeds
½ teaspoon baking powder
½ teaspoon cayenne pepper
1 (14.5-ounce|411-gram) can chickpeas, rinsed, drained, and roughly choppedfor the raita:
1 cup plain whole milk yogurt
½ cup seeded and finely diced English cucumber
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh scallions
1 teaspoon kosher salt
½ teaspoon garam masala
Prep time: 30 minutes
Total time: 45 minutes
Ingredients
2 tablespoons canola oil, plus more for frying
1 small yellow onion, finely diced
1 ½ tablespoons minced ginger
3 garlic cloves, minced
3 cups baby spinach
½ cup frozen corn
½ cup frozen peas
1 cup chickpea flour
⅓ cup all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 ½ teaspoons curry powder
1 teaspoon cumin seeds
½ teaspoon baking powder
½ teaspoon cayenne pepper
1 (14.5-ounce|411-gram) can chickpeas, rinsed, drained, and roughly choppedfor the raita:
1 cup plain whole milk yogurt
½ cup seeded and finely diced English cucumber
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh scallions
1 teaspoon kosher salt
½ teaspoon garam masala
Directions
- Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high. Add the diced onion and cook 2 to 3 minutes, or until golden and translucent. Add the ginger and garlic and cook 1 to 2 minutes more. Add the baby spinach, corn, and peas and cook until the spinach is just wilted, 2 minutes. Pour into a bowl to cool and wipe the skillet clean.
- Meanwhile, make the raita. Combine yogurt, cucumber, cilantro, scallions, salt and garam masala. Cover and refrigerate until ready to serve. Raita will keep, covered and refrigerated, for up to 5 days.
- Make the batter: Combine chickpea flours, curry powder, cumin seeds, baking powder, and cayenne. Whisk to combine. Slowly whisk in 1 cup of cold water until a thick batter forms. Add veggie mixture to the batter. Fold in the chopped chickpeas.
- Heat 1-inch of canola oil in the skillet over medium-high. Working in batches and using a large spoon or melon baller, drop 2 tablespoons of batter into the hot oil and pat down with a spatula so the batter spreads evenly. Fry until golden and puffed on one side, 2 to 3 minutes. Flip and cook the other side 1 to 2 minutes more. Transfer to a wire rack and season with salt. Continue to fry the rest of the batter. Serve the chickpea fritters hot with raita.