I worked this out from a combination of looking through “Lord Krishna’s Cuisine – The Art Of Indian Vegetarian Cooking” by the late Yamuna Devi, my favourite cookbook, and eating the delicious fritters (various) made fresh each day at the Bombay Sweet Centre in Hyson Green, Nottingham
100 grms chickpea flour
½ tsp baking powder
½ tsp turmeric
½ tsp salt
½ tsp chilli powder (or to taste)
a few grinds of black pepper
1 medium onion sliced, or finely diced if you prefer
Mix all dry ingredients. The flour goes into lumps really easily, just keep at them with a fork. I’ve read that you can sieve the flour beforehand, but it still goes to lumps as soon as you start working it, so I don’t bother.
Add water, stirring all the time, until the batter is the consistency of thin cream.
I sometimes add a squeeze of lemon to the mix before frying.
Mix in your onions, then pour a dessertspoon at a time into a medium hot pan with a little oil.
Turn when the edges are colouring and bubbles appear on the surface, fry until golden.
Good hot or cold, on their own or with your choice of chutney, pickle or yoghurt dip.
The above quantities make 6 or 8.