In a large bowl, mix together the chickpea flour, all-purpose flour
, chile powder
, ground turmeric
, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture.
Add the baking soda and the onion. Stir well to coat the onion
in the mixture. Set aside for 10 to 12 minutes.
Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok
) or a deep heavy-based frying pan
until a breadcrumb
sizzles and turns brown when dropped into it.
Add spoonfuls of the batter
mixture to the hot oil in batches. Fry for 3 to 4 minutes, or until golden-brown, then remove from the pan with a slotted spoon, and set aside to drain
on a tray lined with paper towel. Repeat the process with the remaining batter mixture.
Serve the onion bhajis with chutney
in a dipping bowl alongside.