I loved when mama made her chickpea and spinach fritters. When she made torta de acelga, there sometimes used to be some leftover mixture. I decided why not combine that with an Indian favourite into a starter snack to kick off dinner.
Cooking Time: 1h 20 – Serves: 4
- 100G Chickpea Flour
- 30G Plain Flour
- 1 Onion
- 300ML Water
- 100G Spinach
- Ginger Bulb
- 1 Garlic Clove
- 1 Tsp Pimenton Picante
- 1/2 Tsp Turmeric
- 1 Tbsp Butter
Thinly slice the onion and grate the ginger then mix all the ingredients together in a bowl, except for the oil.
Slowly pour the water in and combine the ingredients, if you find the mixture is looking too runny, do not pour in all the water.
Heat up the oil over a medium – high heat in a deep pan and using a ladle, pour a spoonful or two at a time. Fry until golden and crisp then remove. Lay the cooked bhajis on a kitchen towel to drain excess oil.