Ingredients
- 2 large onions, thinly sliced
- 1 cup (120g) gram flour (besan/chickpea flour)
- 2 tablespoons rice flour (for extra crispiness, optional)
- 2 green chilies, finely chopped (optional for heat)
- 2 tablespoons fresh coriander (cilantro), chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon baking soda (optional, for fluffiness)
- Water (about 4–6 tablespoons)
- Oil for deep frying
Instructions
- In a large mixing bowl, add the thinly sliced onions. Sprinkle a little salt over them and let sit for 10 minutes to draw out moisture.
- Add chopped green chilies, fresh coriander, cumin seeds, ground coriander, turmeric, chili powder, and baking soda (if using) to the onions. Mix well.
- Add gram flour and rice flour to the bowl. Begin mixing with your hands. Gradually add water—just enough to bind the ingredients. You want a thick, sticky batter that clings to the onions.
- Heat oil in a deep pan over medium heat. Test by dropping a small amount of batter—if it sizzles and rises, the oil is ready.
- Drop spoonfuls or small handfuls of the onion mixture into the hot oil, flattening slightly. Do not overcrowd the pan.
- Fry for 4–5 minutes or until golden brown and crispy, turning occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with mint chutney, tamarind sauce, or ketchup.
Let me know if you’d like a baked or air-fryer version!