-Peel 2 fresh onions and cut in half.
-Then cut into ¼ inch thick half-moons.
-Separate the onions into individual slices.
-Mix the onions well with the following:
⅛ tsp red chili powder
1 tsp finely grated fresh ginger
3 TBS cilantro, chopped
1 fresh hot green chili, cut into rounds (optional)
½ tsp ground cumin
A generous pinch of ground turmeric
-Dust with 4 TBS chickpea flour (or gram flour), but do not mix it in just yet.
-About 15 minutes before eating, add a pinch of sea salt.
-Hand-mix the onions into the dry ingredients, mashing it all for about 5 minutes, or until the slices clump together.
-Put 1 cm of oil in a frying pan over a medium heat.
-Meanwhile, make 12 rough patties from the onion mixture, placing them in a single layer on a board or plate as you make them, onion pieces will stick out, but that is how it should be.
-When the oil is hot, turn the heat to medium-low and add half the patties in one layer.
-Fry for 1 minute, flip, and fry for another minute.
-Flip again. Fry for another 30 seconds or so on each side until reddish-gold and crisp.
-Drain on kitchen paper.
-Make a second batch the same way.
-Serve hot with some chutney.