-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.