½ tsp red chili seeds
1 tsp coriander powder
1 tsp cumin powder
a pinch of asafetida, also known as hing
2 tbls brown sesame seeds
1 cup chickpea flour, also called besan or gram flour
3/4 cup water
1 tsp salt
Sunflower seed oil for deep frying
Mix everything together, to form a cake-like batter.
Spoon batter into hot oil and fry till the edges appear golden brown, then flip. Approximately 3 minutes for each batch. Drain on towels and serve while hot with dipping sauces like the mint chutney, shown above.
You can substitute any vegetables in place of the onions and spinach.
These can also be made in large batches, layered in between wax paper, and frozen for later.