Street style crisp onion fritters
To a bowl, add 2 cups sliced onions, ½ teaspoon chopped ginger, 3 chopped green chilies 10 torn mint leaves, 1 sprig curry leaves (torn), ½ teaspoon salt.
Squeeze up the onions a couple of times and set aside for 5 to 10 mins.
Sprinkle ¼ teaspoon turmeric 1¼ cup besan (gram flour) 1½ tablespoon rice flour or corn starch ½ teaspoon carom seeds, ¼ teaspoon salt
Mix up everything in the bowl.
Sprinkle 2 tablespoons water and mix to make a moist dough, adding more water as required. Pour 1 tablespoon of hot oil to the dough. Mix it well.
Heat oil in a pan until medium hot. Take small portions of dough and gently slide to the oil. Fry on a medium flame stirring occasionally for even frying.
Once golden and crisp, remove the pakoras to a steel colander or wired rack.
Serve onion pakoda hot with masala tea or coffee. Can also serve with mint chutney.