Indian Spinach And Chickpea Fritters Food

CHICKPEA & SPINACH FRITTERS WITH LEMON RAISIN BASMATI RICE & SPICED CILANTRO YOGURT SAUCE

Steps:

• • Wash and dry all produce. • Zest and quarter lemon. Finely chop cilantro. Halve, peel, and finely dice onion. Peel and mince or grate garlic and ginger. Roughly chop spinach. Drain and rinse chickpeas. • In a small bowl, combine yogurt, sour cream, a squeeze of lemon juice, a pinch of garam masala (you'll use more later), a pinch of cilantro, and lemon zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• • Melt 1 TBSP butter in a small pot over medium-high heat. (For 4 servings, melt 2 TBSP butter in a medium pot.) Add half the onion, half the garlic, half the ginger, and a big pinch of salt. Cook, stirring, until softened, 2-3 minutes. • Add rice and raisins; stir to coat. • Stir in ¾ cup water (1½ cups for 4) and another big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • Meanwhile, heat a drizzle of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Add spinach, remaining onion, remaining garlic, and remaining ginger. Cook until slightly softened, 2-3 minutes. • Add curry powder, remaining garam masala, and a pinch of salt; cook until fragrant, 30 seconds. • Turn off heat; remove from pan. Wash out pan.
• • Place chickpeas in a large bowl. Mash with a potato masher or fork until almost smooth. (TIP: It's OK if there are still some larger pieces.) Stir in spinach and aromatics, tempura mix, remaining cilantro, ½ tsp sugar (1 tsp for 4 servings), and 1⁄3 cup water (2⁄3 cup for 4) until thoroughly combined. Season with salt (we used ¾ tsp) and pepper. (For 4, use 1½ tsp salt.) TIP: Batter should be thick but not dry. Add more water 1 TBSP at a time as needed.
• • Heat a drizzle of oil in pan used for aromatics over medium-high heat. Once pan is hot, carefully add ¼-cup scoops of chickpea batter, gently pressing to flatten. Cook until golden brown and crisp, 3-4 minutes per side. TIP: You may need to work in batches, adding another drizzle of oil before each batch. • Transfer to a paper-towel-lined plate.
• • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest to taste. Season with salt and pepper to taste. • Divide rice between plates and top with chickpea and spinach fritters. Drizzle with spiced cilantro yogurt sauce. Serve with remaining lemon wedges on the side.

INDIAN SPINACH AND CHICKPEAS

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and saute until translucent. Season with salt and pepper, to taste. Add garlic and cook for another minute. Add spices and cook until fragrant. Add yogurt, half-and-half, thawed spinach with its liquid, and drained chickpeas. Bring to a simmer over medium heat and cook until heated through.

INDIAN SPINACH-AND-CHICKPEA FRITTERS

Steps:

• Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine.
• Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick.
• Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney.

SPINACH AND CHICKPEA CURRY

Steps:

• In a large heavy-based saucepan, heat the oil over medium heat and then add the garlic and onion.
• Cook, stirring frequently, for about 5 minutes or until the onion begins to soften.
• Add the curry paste and mustard seeds, stir to mix, and cook a further minute.
• Add the potatoes with 2 cups water, bring to the boil, then reduce heat and simmer gently, uncovered, for around 20 minutes or until the potatoes are almost tender and most of the water has evaporated - it is a good idea to stir occasionally.
• While the potatoes are cooking, press as much liquid as possible out of the spinach through a sieve, then chop roughly.
• Add the chickpeas and spinach to the potato mixture.
• Cook for a further five minutes, until the potatoes are tender, stirring frequently to prevent the mixture from sticking to the bottom of the pan.
• It may be necessary to add a splash more water, but take care the mixture does not become too wet.
• Stir in the paneer cheese and lime juice, and heat through gently.
• Season with salt and pepper to taste, and serve garnished with chopped cilantro.

SPINACH PAKORAS

Steps:

• Mix all ingredients except oil and chutney together until well combined.
• Form into small balls that are about half the size of a golf ball.
• Put oil in a non stick skillet over medium high heat. Load the pan up with the pakoras, they can touch- but dont overcrowd!
• Brown on all sides.
• Serve with Mango Chutney( don't skip this part).

CHICKPEA FRITTERS

Steps:

• In a food processor, pulse together chickpeas, scallions, and cilantro until a coarse paste forms. Pulse in flour, egg, and salt. Heat 1/4 inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, 1/4 cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, 4 to 5 minutes. Serve with salad and lemon wedges.