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