Recipe courtesy of Young Sun Huh

Indian Spinach-and-Chickpea Fritters

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 24 fritters
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1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour

1/4 cup cornstarch

1/4 teaspoon baking powder

1 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

Kosher salt

1/2 onion, finely chopped

1 cup canned chickpeas, drained, rinsed and roughly chopped

1 10-ounce box frozen chopped spinach, thawed and squeezed dry

1 tablespoon minced peeled ginger

Vegetable oil, for deep-frying

Mango chutney, for serving


  1. 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.
  2. 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.
  3. 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.