1 large red onion, roughly chopped
2 potatoes, cut into small ½ cm pieces
40 g fresh coriander leaves, finely chopped
1 small green chilli, finely chopped
300 g gram flour
1 tsp carom seeds
1 tsp salt
1 tsp chilli powder
300 ml water
Sunflower oil to deep fry
In a bowl mix the gram flour, carom seeds, salt and chilli powder. To this add the onions, potatoes, coriander, green chilli and mix well. Now slowly add the water, combine well and make sure all the onions and potatoes are coated well in the mixture.
Fill a deep pan 1/3rd with the oil and once it is hot drop small portions of the mix into the oil, you can also use a spoon to do so. Cook them until golden brown for 3-4 minutes on medium heat and turn them around half way through.
Serve it hot with coriander or tamarind chutney.