Khanda palak bhajia
MAKES 6
These crisp and tasty spinach fritters are made with spinach leaves, chickpea flour, onion and spices. Make sure you cut the onions in the correct direction and cook the fritters gently or they will be crispy on the outside yet uncooked inside.
2 white onions, peeled
¾tsp salt
2tsp red chilli powder
¼tsp ground turmeric
1tsp garam masala
1tsp carom seeds
100g chickpea flour
Large handful of fresh spinach, chopped
2 handfuls of chopped fresh coriander
Sunflower oil, for deep-frying
Lili chutney (see recipe p124), to serve
Cut the tops and bottoms from the onions and then slice each in half. Place each onion half flat side down, so the root and top are facing horizontally. Finely slice the onion vertically into thin half moons. Repeat until all the onions are sliced. Separate each slice of onion into
