Serves: 25
Total Calories: 100

1 teaspoon Chaat Masala or store-bought
1 cup finely chopped fresh spinach leaves
1/2 cup grated carrot
1/2 cup grated broccoli
1/2 cup grated potato
1/2 cup grated zucchini
1/2 cup minced onion
1/2 cup minced red bell pepper
1/2 cup finely chopped fresh cilantro, including soft stem
1 tablespoon peeled and minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 teaspoon salt, to taste
1/2 teaspoon , coarsely ground ajwain, seeds
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon baking soda
1 cup garbanzo beans, flour (besan), or more as needed
1/2 to 2 cup oil for deep-frying

1. Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.

2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drip 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 25
Total Calories: 100
Calories from Fat: 88

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