2 cups red onions (thinly sliced)
3/4 cups coarse laddu besan (chickpea flour)
1/2 cup cilantro (chopped)
1-2 thai green chili (minced)
Salt to taste
Oil for deep frying
In a large mixing bowl bring together onion, salt, cilantro and chili. Add besan. With a heavy hand bind everything together. Add approx 1/4 cup to bind everything together into a loose, dough.
Heat oil in a wok or frying pan. Drop about 1/4 teaspoon of the batter to test if the oil is ready for frying. If the batter sizzles then it is ready.
Approx. 2 tablespoon at a time drop batter into the hot oil. Shape doesn’t matter here but its preferable if its a flat, loose disc. and doesn’t scatter in the oil.
Fry until golden brown. Serve hot with choice of chutneys and hot chai, coffer or cold beverages.