If using ready mix

1. In a bowl, combine the 200 g Spice Mecca Chili bite mix with the chopped baby spinach, chopped coriander, 1/2 chopped onion, 1/4 chopped green pepper, 1/4 chopped yellow pepper, and 3 chopped green Chilies.
2. Add the 1 beaten egg and start mixing.
3. Pour in the cold soda water a little at a time, about 1/2 cup total, until you get a thick but scoopable batter. It shouldn’t be runny, more like a soft drop batter.
4. Let the batter rest for about 5 minutes so it hydrates properly.

If made from Scratch

1. In a bowl, mix the 1 cup chana flour, 1/2 cup plain flour, 1 tsp salt, 1 tsp Chili powder, 1 tsp coriander powder, 1 tsp jeera, and 1/2 tsp turmeric.
2. Add the grated potato, chopped onion, and chopped coriander leaves.
3. Add water gradually and mix into a thick batter.
4. Stir in the 1 heaped tsp baking powder right at the end. Let it sit for 5 minutes.

Frying

1. Heat vegetable oil in a deep pan to about 350⁰F (175⁰C). Not too hot or they’ll brown too fast outside and stay raw inside.
2. Drop spoonfuls of batter gently into the oil. Don’t overcrowd the pan.
3. Turn the heat down slightly to medium and fry for about 3 to 4 minutes per side until golden brown.
4. Flip once in the oil.
5. Remove and drain on paper towels.
6. Sprinkle a tiny pinch of salt while still hot if you like.