3 onions – peeled, halved and cut into thin slices
1 Tbsp of lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1/2 tsp ground trumeric
1/2 tsp chili powder/cayenne pepper
2 Tbsp fresh coriander – roughly chopped
3/4 cup chickpea flour
water (approx 1/2 cup)
oil for deep-frying
Mix the onions and lemon juice in a large bowl. Add spices and coriander and toss until onions are covered. Add chickpea flour then mix in water, adding a little at a time, until you get a thick batter.
In a large, deep saucepan, heat 2" of oil to 350 degrees F. When hot, place spoonfuls of the onion batter mix (about the size of golf balls) into the oil. Deep-fry, about 3 minutes, turning occasionally, until golden.
Remove with a slotted spoon, drain off the excess oil on paper towels.
Serve with your favourite chutney or a simple raita (a mixture of plain yogurt, chopped mint and lemon juice).
Alternative: Omit one of the onions and add 3/4 cup shredded carrots or spinach.
NOTE: Chickpea flour is also known as gram flour and can be found in Indian food shops.
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