Ingredients

Method

• 90 g chana flour
• 120 g cake flour
• 1 t ground turmeric (add a pinch of black pepper; it helps with absorption) 
• 1 t leaf masala (heaped)
• 1/2 onion, grated or finely chopped 
• 1 t salt 
• 1 chilli, finely chopped (optional) 
• 2 spinach leaves or handful baby spinach, finely chopped
• 1 cup water 
• 2 t baking powder 
• oil, for deep-frying 

Method

Ingredients

1. Sift all the dry ingredients except the baking powder into a bowl. Add the wet ingredients, then add enough water to form a dough with a thick consistency. Add the baking powder.

2. Heat cooking oil until medium hot. Add a teaspoonful of dough to test whether the oil is hot enough. When it rises to the top, the oil is ready.

3. Add tablespoonfuls of dough in batches and fry for 5 minutes, or until golden brown turning both sides. Drain on kitchen paper. Makes approx 20 to 24.

Find more Ramadan recipes here.