1 1/2 c Besan (lentil or chick-pea
-flour)
1 ts Salt or to taste
1 pn Baking soda
1 tb Ground rice
2 ts Ground cumin
2 ts Ground coriander
1/2 ts Chili powder; up to 1 ts
1 Fresh green chile peppers;
- up to 2, seeded,
- finely chopped
2 lg Onions; sliced into
- rings and separated
Scant cup water
Oil for deep frying
Sieve the besan and add salt, baking soda, ground rice, cumin,
coriander, chili powder and green chili peppers; mix well. Now add
the onions and mix thoroughly. Gradually add water and keep mixing
until a soft thick batter is formed and the onions are thoroughly
coated with this batter. Heat the oil over medium heat (must be
300 to 350 F). To test this, take a tiny amount of the batter,
about the size of a pea and drop it into oil. If it floats up to
the surface immediately but without turning brown, the oil is at
the correct temperature.
Put in as main small amount (about 1/2 tb) of the onion/batter mix
as the pan will hold in a single layer. Don't fry too many
fritters as this will result in the outsides overcooking while the
insides remain uncooked. Reduce the heat to low as the fritters
need to be fried over a gentle to ensure that the batter at the
center stays soft, while the outside turns golden brown and crisp.
This should take about 10 to 12 mintues each batch. Drain fritters
on paper towels. These are suitable for freezing.
