Crispy Chickpea and Spinach Fritters with Lemon Raisin Rice and Spiced Cilantro Yogurt

These crispy chickpea and spinach fritters are a delightful twist on classic Indian flavors. The fritters are made by mashing chickpeas and mixing them with a light tempura batter seasoned with curry powder and garam masala, then studded with fresh spinach and aromatics. Shallow-fried until golden and crisp, they pair beautifully with fluffy basmati rice studded with sweet golden raisins and bright lemon zest.

A spiced cilantro yogurt sauce adds a cool, tangy finish that ties everything together. This meal is all about building the perfect bite-stack a piece of fritter, a spoonful of rice and a drizzle of sauce on your fork for a burst of flavor and texture.

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Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup basmati rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the lemon raisin rice: While the rice is cooking, zest and juice the lemon. In a small bowl, combine the lemon zest, half the lemon juice, 1 tablespoon butter and the golden raisins. Stir into the cooked rice. Season with salt and pepper to taste. Cover and set aside.
3. Make the spiced cilantro yogurt sauce: In a small bowl, combine the yogurt, sour cream, half the cilantro (finely chopped), a pinch of salt and a pinch of sugar. Stir well. Set aside.
4. Prepare the fritter batter: In a large bowl, whisk together the tempura batter mix, 1/2 cup cold water, curry powder, garam masala and a pinch of salt until smooth. The batter should be thick but pourable; add a little more water if needed.
5. Mash the chickpeas: Drain and rinse the chickpeas. In a separate bowl, mash them with a fork or potato masher until mostly broken down but with some texture remaining.
6. Combine fritter mixture: Add the mashed chickpeas, finely chopped onion, minced garlic, grated ginger and the remaining spinach (roughly chopped) to the batter. Stir until everything is well coated.
7. Cook the fritters: Heat 2 teaspoons cooking oil in a large non-stick skillet over medium heat. Drop spoonfuls of the fritter mixture (about 2 tablespoons each) into the pan, flattening slightly with the back of the spoon. Cook for 3-4 minutes per side, until golden brown and crispy. Work in batches, adding more oil if needed. Transfer cooked fritters to a paper towel-lined plate.
8. Serve: Divide the lemon raisin rice among plates. Top with the chickpea and spinach fritters. Drizzle with the spiced cilantro yogurt sauce and garnish with remaining cilantro leaves. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust cooking time according to package instructions.

Can I make these fritters gluten-free?

Yes, use a gluten-free tempura batter mix or substitute with rice flour and a little cornstarch. The texture may vary slightly.

How do I store leftovers?

Store fritters and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat fritters in a skillet or oven to restore crispiness.