Ingredients (Serves 4–6)
- 2 large onions, thinly sliced
- 150g (1 cup) gram flour (chickpea flour/besan)
- 2 tbsp rice flour (optional, for extra crispiness)
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric powder
- ½ tsp chili powder (adjust to taste)
- ½ tsp baking powder
- 2 green chilies, finely chopped (optional)
- Handful of fresh coriander, chopped
- Salt to taste
- Water, as needed (about 100ml)
- Oil, for deep frying
Instructions
- In a large bowl, combine the sliced onions, gram flour, rice flour, spices, green chilies, and fresh coriander.
- Add baking powder and a pinch of salt.
- Slowly add water a little at a time, mixing until the batter coats the onions but isn’t runny. The mixture should hold together when squeezed.
- Heat oil in a deep pan (about 170–180°C / 340–355°F).
- Drop small handfuls of the onion mixture into the hot oil. Don’t overcrowd the pan.
- Fry until golden brown and crisp, about 4–5 minutes. Turn occasionally for even cooking.
- Remove with a slotted spoon and drain on kitchen paper.
- Serve hot with chutney or raita.
