oil as required

1 cup gram flour (besan)

1 big sized onion sliced thinly

1 t/s red chili powder

1 t/s coriander seed powder (dhaniya)

¾ th t/s carom seed (ajwain)

½ t/s turmeric powder

½ t/s dry powder (amchur)

a pinch of asafoetida (hing)

1 t/s baking soda (optional)

salt as required

water as consistency required


  • Peel the onion and slice them as thin as you can.
  • Sift the gram flour, water and mix all the spice powder and salt. Give a nice whisk and make a smooth, thick batter.
  • Add the sliced onion if the batter is too thin then add some gram flour. If too thick batter then add some water.
  • Place oil in a kadhai or a deep vessel. Once the oil is hot take a spoonful of the mixture and drop into the hot oil, leaving some space from each other.
  • Don't cluster too many, fry few at a time.
  • Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
  • Repeat the same with the rest of batter.

Source - recipe/

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