Wash the squash blossoms and keep them in a glass of water until ready to used. Before cooking, remove the sepal and stamen and wash again.
Mix chickpea flour, nigella seeds and salt. Add water to make a thick batter.
Heat oil in a pan. Once the oil is hot, reduce the flame to medium. Dip and coat the squash blossoms in the batter and add to the oil. Fry for 3 minutes and flip. Fry until both sides are brown and fritters are crispy.
I used the leftover batter to make cilantro fritters by adding chopped cilantro to the batter and following step 3 for frying. Sprinkle black salt. Wait for 2 minutes and serve with a hot beverage.
