2 cups chickpea flour
1 cup chopped spinach leaves
1 cup yogurt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon dried fenugreek leaves, crushed with hands
1 large onion, sliced thinly
2 cups vegetable oil, for frying
Pear and Mint Chutney, recipe follows
2 tablespoons grapeseed oil
1 medium onion, finely chopped
1 teaspoon cardamom seeds
1 teaspoon fennel seeds
2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
1 cup chopped fresh mint
Pinch of salt
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