• 150 gm Gram flour
• 1 tsp Salt
• pinch Bicarbonate of soda
• 1 tblsp Ground rice
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Chili powder
• 2 Fresh green chilies, finely chopped
• 2 Large onions, sliced into half rings and separated
• 200 ml Water
• Oil for deep frying

Method

Sieve the gramflour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well.

Add the onions and mix thoroughly trying to coat all the onion surfaces with the mixture.

Gradually add the water and keep mixing until a thick batter is formed and the onions are thoroughly coated.

Heat the oil in a wok to 180 degC. Use a tablespoon to put in as many small amounts as will fit without overlap. Reduce the heat to low and fry until golden brown (10 to 12 minutes).

Drain on absorbant paper.