Ingredients
100g gram flour 
½ tsp baking powder 
1 tsp turmeric 
1 tsp ground cumin 
½ tsp chilli powder 
1 tsp ground coriander 
½ tsp Salt 
1 green chilli, finely chopped 
100ml water 
2 white onions, sliced not too thinly

Method
Preheat the oven to 180c and put a baking sheet lined with parchment paper. 

Put the gram flour, baking powder, the spices and the salt in a bowl and with your whisk just dry mix.  Add the fresh chillies and the water and mix together until incorporated.  The mixture should be thick but fluid so if it is too thick, just add another tbsp of water. Add the onions and gently mix again. 

I like to shallow fry mine rather than deep fry so put about an inch of oil in a frying pan and heat on medium.  When the oil is hot, take 2 spoons and ‘grab’ some of the mixture and put straight into the oil. Fry for 3-5 minutes per side until they are golden.  You should be able to put 3 or 4 into your pan at a time.   

When cooked drain on kitchen paper, sprinkle with a little salt and put straight into your oven while you finish cooking the rest.  Alternatively you can cool them and reheat in the oven for 15 minutes later.