Servings: Several

2 white onions 2 white onions
1 red onion 1 red onion
½ cup chickpea flour ½ cup chickpea flour
¼ cup rice flour ¼ cup rice flour
2 cloves garlic 2 cloves garlic
1 tsp ginger 1 tsp ginger
1 tsp sugar 1 tsp sugar
¾ tsp coffee powder or granules ¾ tsp coffee powder or granules
½ tsp fennel seeds ½ tsp fennel seeds
1.5 tsp Kasuri Methi (dried Fenugreek) 1.5 tsp Kasuri Methi (dried Fenugreek)
½ tsp asafoetida powder ½ tsp asafoetida powder
½ tsp cumin powder ½ tsp cumin powder
½ tsp curry powder ½ tsp curry powder
½ tsp paprika ½ tsp paprika
½ tsp coriander powder ½ tsp coriander powder
1 tsp chili powder 1 tsp chili powder
¼ tsp turmeric powder ¼ tsp turmeric powder
2 tblsp lemon juice 2 tblsp lemon juice
¼ tsp salt & ¼ tsp pepper ¼ tsp salt & ¼ tsp pepper
Fresh coriander Fresh coriander
Oil for frying (or oven bake) Oil for frying (or oven bake)

Finely slice onions & add salt, garlic, ginger & 1 tblsp lemon juice & mix thoroughly
Set aside for 30 mins
Mix flours & add all herbs & spices
Add onion mix into dry mix & massage well (onions will release liquid to help turn mix into batter) & add 1 tblsp lemon juice
Form into balls sized between golf & tennis ball
Place onto parchment paper in oven 180c fo 10 mins & turn & cook till golden brown
OR fry in oil for around 6 to 8 mins turning regularly
Drain on kitchen towel