This classic savory snack is a Delhi favorite and can be found everywhere, from ramshackle street stalls to five-star restaurants.
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Ingredients:
Small bunch of spinach leaves
1 large potato
1 medium-size onion
1 green chili
1 small cauliflower
1 cup chickpea flour
1 teaspoon powdered red pepper
1 teaspoon powdered cumin
Salt to taste
Cooking oil
Directions:
Sliver the onion, chili, and spinach leaves. Dice the cauliflower and (peeled) potato into small chunks.
Blend the chickpea flour with one cup of water and toss in the vegetables. Add the powdered cumin and red pepper. Mix well, adding salt to taste.
Pour adequate oil (for deep-frying purposes) into a skillet. Heat the oil.
Generously fill a tablespoon with the vegetable mixture and drop into the hot oil. Turn the heat to low and deep-fry until golden brown. Remove from the oil and drain on absorbent paper towels.
Serve hot with mint chutney or tomato ketchup.
Servings: Serves four.
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