Indian Vegetable Fritters in 25 Minutes

Instructions:

1. Combine the sliced onion, potato, cauliflower, and spinach in a large bowl.
2. Sprinkle the salt and minced chilies over the vegetables, toss thoroughly, and let sit for 5 minutes to draw out excess moisture.
3. Sift the chickpea flour and rice flour into the vegetable bowl to remove lumps.
4. Stir in the ground cumin, coriander, turmeric, red chili powder, and ajwain seeds.
5. Add water one tablespoon at a time, stirring until the batter is thick enough to coat the vegetables without being runny.
6. Fold in the chopped fresh cilantro.
7. Heat neutral oil in a kadhai or deep skillet to the required frying temperature.
8. Drop spoonfuls of the mixture into the hot oil, frying until mahogany-colored and crisp.
9. Remove with a slotted spoon and drain on paper towels or a wire rack.