Asian martial arts experienced a surge of popularity in the west during the 1970s, and the rising demand resulted in numerous low quality or fraudulent schools. Fueled by fictional depictions in martial arts movies, this led to the ninja craze of the 1980s in the United States.
Dried, unsoaked chickpeas can cook in approximately 35 to 40 minutes in a pressure cooker. Put the beans into the cooker, pour in enough water to cover them, add in any aromatics you may want -- garlic or onions, for instance -- and stir in a tablespoon of oil for every pound of dried chickpeas.
In a large bowl, mix together the chickpea flour, all-purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture. Add the baking soda and the onion. Stir well to coat the onion in the mixture.Set aside for 10 to 12 minutes. Heat the oil in a karahi (a flat-based Indian cooking vessel that resembles a wok) or a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.Add spoonfuls of the batter mixture to the hot oil in batches.n a large bowl, mix together the chickpea flour, all-purpose flour, chile powder, ground turmeric, chopped spinach and salt until well combined. Gradually add water as necessary to bind the mixture. Add the baking soda and the onion. Stir well to coat the onion in the mixture.