150g/ 5 oz (1 cup) gram (chickpea) flour
1 teaspoon rice flour
1 teaspoon ajwain seeds
3 green chillies, de-seeded and chopped
Few coriander (cilantro) leaves, chopped
Vegetable oil, for deep-frying
3 onions, sliced
Put the flours, ajwain, chillies and coriander in a large bowl. Season with salt and mix, adding enough water to make a thick batter.
Heat enough oil for deep-frying in kadhai or deep, heavy-based pan to 180OC/350OF, or until a cube of bread browns in 30 seconds. Working in batches, dip each onion slice in the batter and then carefully drop into the hot oil and deep-fry for about 2 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).