INGREDIENTS
120g spinach leaves
Half a red onion sliced
50g gram (chickpea) flour
1 teaspoon ground turmeric
Chilli powder to taste
1/2 teaspoon bicarbonate of soda
1 teaspoon Tasman Sea Salt flakes
Vegetable oil for deep frying
METHOD
Place spinach and red onion in a bowl and add gram flour, turmeric, chilli powder, salt and bicarb of soda. Mix to coat the leaves.
Add a couple of tablespoons of water to make a batter. Scrunch the vegetables together to help let out some of the liquid.
Heat the oil in a large pan until hot. Test the oil by putting in piece of spinach - if it sizzles nicely then you know the oil is hot enough.
Make balls of the spinach batter in your hand and place them into the hot oil. Fry for two or three minutes until crisp and golden and then remove from the oil and drain on kitchen roll.
Serve with Tomato & Chilli Chutney
SIMPLE TOMATO & CHILLI CHUTNEY
1 red onion
3 ripe tomatoes
2 red chillis
A handful of herbs such as coriander, mint, oregano
Tasman Sea Salt
Roughly chop the onion, tomatos and chillis. Place all the ingredients in a handheld blender and blend down until you have a chunky chutney. Add more salt or chilli to taste.