Falooree (Chickpea Flour Fritters)

Ingredients

• 2 cups Chickpea flour (besan/chana dal flour), roasted and finely sifted (Original recipe calls for 1 seer (approximately 2 pounds). Use roasted chickpea flour or roast raw flour in a dry pan until fragrant before using.)
• 6 large Large onions, finely sliced and chopped (Patna onions in original; use any large yellow or white onions)
• 8 whole Fresh green chilies, sliced very fine (Adjust quantity based on heat preference)
• 1 tablespoon Fresh dill, finely chopped (Soa mattee in original)
• 1 tablespoon Fresh spinach or fenugreek leaves, finely chopped (Saug in original)
• 1 tablespoon Fresh parsley, finely chopped
• 1 tablespoon Salt (Adjust to taste)
• 1 teaspoon Fresh ginger, finely ground or grated (Green ginger in original refers to fresh ginger)
• 0.75 cup Water, for mixing (Add gradually; amount may vary)
• 1 cup Mustard oil (Original calls for half seer (approximately 1 pound). Can substitute with vegetable oil if mustard oil is unavailable.)
• 2 strips Lemon peel, sliced fine (For flavoring the oil)

Instructions

1. 1Place the roasted chickpea flour in a large deep mixing bowl. Add the finely chopped onions, sliced green chilies, chopped dill, spinach, parsley, salt, and ground ginger. Mix all the dry ingredients and condiments together thoroughly.
2. 2Add water very gradually to the flour mixture, a small amount at a time, mixing briskly and continuously. Continue adding water and mixing until the batter reaches a thick, stiff consistency that holds its shape when dropped from a spoon - it should form a pyramid shape when poured on a plate, or drop to the bottom of a glass of water without dissolving readily.
3. 3Pour the mustard oil into a deep frying pan or kadhai. Add the fine slices of lemon peel to the oil. Heat the oil over medium-high heat and cook it thoroughly until it stops smoking and the lemon peel is fragrant.
4. 4Remove three-fourths of the cooked oil from the frying pan and set aside in a heat-proof container. Leave only one-fourth of the oil in the pan for frying.
5. 5Heat the remaining oil in the pan until it is boiling and bubbling. Using a tablespoon, drop spoonfuls of the batter mixture into the hot oil in irregular rock-like shapes. Do not overcrowd the pan. Fry until the bottom side is golden brown, then turn the fritters over to brown the other side evenly. Each batch should take about 4-5 minutes total.
6. 6Remove the fried fritters to a paper towel-lined plate. Clear the pan of any accumulated particles. Add more of the reserved cooked oil to the pan as needed. Continue frying the remaining batter in batches until all the mixture is used, maintaining the oil temperature throughout.
7. 7Serve the falooree hot immediately after frying for best taste and texture.