Deep-Fried Spinach in Chick Pea Batter
(Bhajia - Indian Fritters - Appetizer)
(Taste of India Restaurant - Mr. Deep)

Note:  measurements are not exact - this is only my interpretation of Mr. Deep's instructions over the phone.  This is a good substitute for potato chips.  Everyone I have served these to love them.  If you don't have spinach, use Swiss Chard.  You can add salt when you are frying them.  You can also add a pinch of baking soda (per Shashi Khanna).  I like using the garlic powder (not salt).  Salt the Indian Fritters after they are fried with sea salt.  Yumm. You may have to get the chick pea flour (gram flour/besan) at an Indian store. (Cella)

1 cup chick pea flour
water for consistency
1/2 teaspoon ground ginger or garlic powder (not garlic salt)
1 to 1/2 cups spinach, coarsely chopped, or baby spinach, unchopped
canola oil, soybean oil, olive oil

Mix together chick pea flour and water to pancake-like consistency (with a pinch of baking soda).  Add ground ginger or garlic powder for flavoring.  Stir in raw spinach leaves in chickpea batter and drop by tablespoons into hot oil (soybean, canola oil, or olive oil) until it rises to the top and is crispy.  Turn the fritters over once as they fry.  Do not use shortening as that is too fatty.  Drain on paper towels.  Serve immediately.