Besan/Gram Flour – 1 Cup
Rice Flour – 1 ½ tbsp
Large Onion – 1 (thinly sliced)
Whole coriander (coarsely grounded) - ½ tbsp
Green chillies – 2 to 3 (finely chopped)
Ginger – ½ tsp (grated)
Turmeric Powder – ¼ tsp
Red Chili Powder – ¼ tsp
Coriander Leaves – 2 tbsp (Chopped)
Lemon Juice – 1 ½ tsp
Oil – to deep fry
Take a large bowl, add sliced onions, salt. Rub well and keep it aside for 15-20 minutes.
Now add turmeric powder, red chili powder, lemon juice, grounded coriander, chopped green chillies, chopped coriander leaves, grated ginger in the same bowl and mix well
Add besan and rice flour. Mix well till the besan and rice flour coat the onions. Sprinkle water, if required.
Heat oil in a kadhai and drop spoonful onion mixture using your fingers and deep fry until golden brown and crisp.
Drain on an absorbent paper and serve hot with chutney or ketchup.