2 cups packed chopped methi ni bhaji (fenugreek greens either fresh or frozen, thawed)
¼ cup chopped cilantro
2 jalapeno or serrano chili, minced
2-inch piece of ginger, peeled and minced
1 teaspoon coriander seeds, toasted and crushed
½ teaspoon freshly cracked black pepper
½ teaspoon turmeric
½ teaspoon chili powder
3 teaspoons salt
4 teaspoons sugar
Water as needed
Canola or similar oil for frying
Directions
In a medium sized mixing bowl, whisk together 1 cup water, olive oil and yogurt or buttermilk. Add chickpea flour and ¼ cup of wheat flour or cream of wheat. Combine flour with water, if some dry flour remains, it is fine.
Add spices, greens and rest of ingredients (except water). Combine with flour and if batter is too dry gradually add more water until thick fritter batter forms. Let batter rest for an hour.
Heat oil in a frying pan until ready to fry.
Just before frying, add remaining wheat flour or cream of wheat. Check the consistency of batter. If it too thick, add more water to thin out. If it is too thin, add more chickpea flour. Taste seasoning and adjust according to taste. If you want to make spicier, add more chili powder.
Once oil is hot enough to fry, drop about 2 tablespoons of batter for a fritter with your hands or small ice cream scoop. Drop 6-7 fritters in hot oil and fry them until golden brown and crunchy, 3 to 4 minutes. Repeat until all batter is gone. You can let excess oil drip from fritters on a paper towel lined plate or wired racked pan.