Pakoras (Spiced Vegetable Fritters)

• 1 large onion (preferably red), halved through its pole and thinly sliced, about 1 1/2 cups
• 1 large root vegetable (potato, sweet potato, parsnips, celeriac, squash, carrot, turnip, rutabaga), peeled and gtaed, about 1 1/2 cups
• 1 cup spinach, cabbage, chard or kale, thinly slivered
• 1 chile (jalapeno or serrano) stemmed and minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp thyme
• 1/2 tsp salt
• 1/2 tsp aleppo or other mild chile powder
• 1/4 tsp fenugreek (optional)
• 3/4 cup chickpea flour
• 1 tsp baking powder
• 1/2 tsp turmeric
• 1/4 cup water plus more as needed
• Canola oil for frying

In large bowl combine vegetables through fenugreek. Toss vegetables until coated with spices. Using your hands squeeze vegetables and mix for about 45 seconds until softer and some liquid has released.

In small bowl mix together flour, baking powder and turmeric. Sprinkle over vegetables and mix until no longer powdery. Add water and stir until well mixed.

Heat oven to 200. Set wire rack on baking sheet. Heat 1 1/2" oil in large Dutch oven  to 375.

Drop heaping tablespoons of batter into oil, cooking about 4-5 pakoras at a time. Fry until deep golden brown, about 1 1/2-2 minutes per side. Use slotted spoon to remove and place on wire rack. Place baking sheet in oven to keep warm while cooking remaining batter.

Serve warm, with chutney or raita.