This is a variation of classic Indian onion fritters with kale, onions, thyme, and curry leaves. Perfect with a cup of tea!

Indian Onion and Kale Fritters [Vegan, Gluten-Free]

Serves

20 fritters

Cooking Time

35

Ingredients

  • 2 medium sized red onions, halved and thinly sliced
  • 1/2 cup chopped baby kale leaves or spinach
For the batter
  • 1 cup of besan or chickpea flour
  • 15 curry leaves
  • 11/2 tablespoons thyme or 1/4 teaspoon carom seeds
  • 3/4 teaspoon red cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon finely chopped cilantro
  • Oil for frying

Preparation

  1. Separate the pieces and layers of the onions and set aside with the kale or spinach.
  2. In a large bowl, whisk the besan, thyme, red cayenne powder, salt, turmeric and cilantro.
  3. Stir in about 1 cup of cold water, this should be done gradually to ensure a batter that is slightly thinner than pancake batter, but thick enough to coat.
  4. Stir in the onions and spinach.
  5. In a heavy bottom skillet add about 1 and 1/2 cups of canolla oil, about 11/2 inches deep. Heat the oil until a crumb when tested dances up to the surface.
  6. Add about 2 tablespoons of the batter, gently allowing the onions to fan out in strands.
  7. Fry on medium heat for about 2 to 3 minutes on each side, this should NOT be done on high heat.
  8. Turn and fry again, the color of the fritters should be a comfortable golden brown color.
  9. Remove from the fire, drain on paper towels and serve.


About The Author

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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