(serves 2) Chef Bishnu Singh Nepale, Peppermill, Al Barsha
Prep time: 10 mins
Cooking time: 15 mins Ingredients 50g chickpea flour (besan) 3/4 tsp cumin seeds 3/4 tsp carom seeds (ajwain) 3/4 tsp red chilli powder 1/2 tsp turmeric powder 10g ginger-garlic paste 100g spinach, washed and roughly chopped oil, for deep frying sweetened yogurt, sweet tamarind chutney and mint chutney roasted cumin powder, red chilli powder, chaat masala, chopped coriander and sev, to garnish Method: 1. Mix together chickpea flour, cumin seeds, carom seeds, chilli powder, turmeric powder and ginger-garlic paste with enough water to make a thin but smooth batter. Season with salt and mix in spinach. 2. Heat oil in a large, deep frying pan until medium hot. Using your fingers, lift bite-size portions of spinach mixture and drop carefully in oil. Do not cook too many at once and overcrowd pan. When golden brown, drain on kitchen paper. 3. To serve, stack fritters then drizzle with yogurt and chutneys. Sprinkle with cumin and chilli powders and chaat masala. Garnish with chopped coriander and sev. Serve immediately.