SPINACH PAKORA WITH SPICY KETCHUP

SPINACH PAKORA WITH SPICY KETCHUP
Serves 18
- 2 cups chickpea flour, sifted
- 2 cups onion, diced fine
- 10 oz frozen chopped spinach, thawed, and squeezed
- 2 teaspoons minced ginger
- 2 teaspoons minced green chili
- ¼ teaspoon ground cayenne
- ¼ teaspoon ground turmeric
- ¼ teaspoon asafetida (optional)
- ½ teaspoon baking powder
- 1 ½ teaspoons salt
- 1 cup water, as needed
- 1 quart vegetable oil for frying
- Heat frying oil to 350F in a 4 to 6 quart soup pot over medium high heat. (or use your favorite electric deep fryer).
- In a medium bowl mix flour, onion, spinach, ginger, chili, spices, baking powder, and salt. Add the water and stir to make a thick batter. Add more water if needed; you should be able to move spoon through it like a muffin batter.
- Using a cookie scoop or a soup spoon, scoop up a heaping tablespoon of batter and drop it into hot oil so it forms a 1 to 1 ½ inch clump. Fry 5 or 6 at a time until golden brown, then remove with slotted spoon to paper- towel- lined platter to drain.
- Keep in a warm oven while frying remaining fritters.
- Serve hot with Maya Kaimal Spicy Ketchup