Soft & Crispy Spinach Fritters

It's a rainy day and I die to snack on not-so-oily fritters with a lovely cup of milk tea! During the monsoon, if I was at home, chit chattering with my BFF and enjoying every bit of the weather with little munching are best part's of my life! Fritters always remind me of the monsoon in India, it is the memory of sharp lighting and gray skies that crack into mild & heavy showers. Earth releases its heat and transforming it into fresh and earthy scented smell. Smell in the air after a light rain, the smell of the wet leaves and wet soil just refreshes and relaxes my mind, body and soul! 

Here in Dubai, I am usually snuggled up in my bean bag or bed, watching a cute animated movie (my recent one was "Zootopia") munching in nachos along with a yummy creamy cheese dip! As the breeze cooled, hubby opened the windows and the house came alive with the sound of rain drops. And soon after that, there was a call for fresh pakoda's or fritters and a hot cup of tea!

It seems like monsoon gives a natural weakness for fried and crispy snacks. Hubby would ask for something spicy, salty, savory snacks with garlic sauce and green cilantro or minty yogurt chutney! Monsoon showers have always kept me busy in making appetizers to settle down his craving. One of the quick and easy teatime snack that we overlook are Fritters! And this one is the most healthiest form of spinach fritters that we always make at home during monsoons!

Fresh spinach combined with onions, the uncomfortable levels of spices and flavors, with a bountiful of tomato ketchup and green chutney taste like a piece of heaven. I have spent my whole Ramadan in making fritters and other snacks in Iftari for my dearest husband. Well, I have re-created this recipe a bit, mama makes the fritters only by using spinach. I have added a gentle amount of onions dominated by few spices. There is no much time and effort needed in making and preparing these fritters, all you need is to cook with love. 

Soft & Crispy Spinach Fritters/Palak Fritters

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Total Time: 25 minutes
Serves: 2-3 persons

Ingredients:

1 cup of freshly chopped Spinach

2 medium size, finely diced onions

1 cup gram flour or besan

3-4 Anaheim green peppers, depends on your spice buds

1 tablespoon red chili flakes

1 teaspoon cumin seeds

1 teaspoon roasted and roughly grounded coriander seeds

1/2 teaspoon garlic paste

1/2 teaspoon baking soda

1 teaspoon freshly chopped cilantro
a pinch of asafoetida/hing

Salt to taste
1/2-1 cup water

Method:

• Firstly, lets start with spinach. Remove the stems of the spinach and do not discard the stems as you can use them later in vegetable stock preparation. Wash the spinach leaves thoroughly and roughly chop them. 
• In a big bowl, add chopped spinach along with finely chopped onions with 1 tablespoon red chili flakes, 1 teaspoon roasted and grounded coriander seeds, 1 teaspoon cumin seeds, 3 chopped Anaheim green peppers, 1/2 teaspoon garlic paste, 1/2 teaspoon baking soda, 1 teaspoon freshly chopped cilantro, a pinch of asafoetida/hing and salt to taste. Mix everything together with the help of a spoon.
• Now, add half cup gram flour into the mixture and mix well. Slowly add water and mix until the mixture turns into a smooth, medium and lumps free batter. Adjust the gram flour, water, seasoning and salt. Gram flour holds all the ingredients firmly.
• In a frying pan, heat cooking oil and drop the paste at a time in a shape of a tikki or a cutlet. Or place tablespoons full of batter into the hot oil.
• Let one side of the fritters cook for at least 5 minutes until it turns crisp and golden brown in color. Now flip it to the other side and let it shallow fry. Fritters are cooked once the tester comes out clean!
• Once the fritters changes its color to golden brown, remove them on a plate. Enjoy eating with ketchup or garlic sauce!