To 8 pieces
- 1 medium onion (around 125 gr)
- 2 tbsp chopped fresh cilantro
- 1 green spicy
- 2 garlic cloves
- 2 cm fresh ginger
- 1 tsp turmeric
- 1 tsp hot chilli
- 1 tsp cumin
- 1 tsp coriander
- 50 gr besan flour (chickpeas)
- 20 gr rice flour
- ½ lime (optional)
- oil for frying
Cut the onion in julienne slices. Grate ginger and garlic. Chop spicy and coriander. Add salt, turmeric, hot chilli, coriander and cumin, and both flours.
Stir it and pour lime juice. Stir it again and let it rest for 20 minutes. Onion loses enough water to get the dough. Although I add a little water if I want the dough softer. Anyway, without water and lime onions are crisper.
Heat oil in a pan and add several tablespoons of onion mixture.
Remove them on absorbent paper.
Serve them with tomato gravy or green chutney.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.