Indian spinach and chickpea pancakes – a detailed recipe Cooking Recipe by Young Sun Huh Food стилист 
Photo of the dish: КейтSears Time: 35 min. Difficulty: easy Quantity: 24 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 cup chickpea, pea or wheat flour
- 1/4 cup corn starch
- 1/4 teaspoon baking powder (baking powder)
- 1 teaspoon of cumin seeds (zira)
- 1/4 teaspoon cayenne pepper
- Sea salt
- Half onion, finely chopped
- 1 cup canned chickpeas (it must first be rinse and chop coarsely)
- 280 g. Frozen chopped spinach (it is necessary defrost and squeeze thoroughly)
- 1 tablespoon chopped ginger
- Deep-frying vegetable oil
- Mango Serving Chutney
Recipes with similar ingredients: chickpea flour, pea flour, flour, spinach, cumin, onions, chickpeas, ginger root, chutney sauce
Recipe preparation:
- Mix pea flour, corn starch, baking powder, cumin, cayenne pepper and 3/4 teaspoon of salt. Add 2/3 glasses of water and beat until smooth. Add mix onions, chickpeas, spinach and ginger into the dough.
- Heat vegetable oil in a deep pan with a thick bottom up to 160C degrees. Spread the dough on a tablespoon to the pan. Fry until golden brown, approximately within 2 minutes. Put the fried pancakes on a paper towel. Allow them to cool slightly, then slightly pressing, give the pancakes round flat shape.
- Dip the fritters into the heated oil again and fry until crisp, about 1 minute. Salt and serve with chutney from mango.
