INGREDIENTS:
(Serves 4)
300g chickpea flour
1 tsp crushed garlic
½ tsp ground turmeric
¾ tsp red chilli powder
Salt, to taste
¼ tsp asafoetida
400g sliced onions
2 tbsp chopped fresh coriander
50-75ml water
oil, for deep frying
METHOD:
1.
Mix the chickpea flour, water, garlic, ground turmeric, red chilli powder, salt and asafoetida to form a thick paste.
2.
Add the sliced onions and chopped coriander. Mix.
3.
Make small dumplings and deep-fry in batches in hot oil for 10-15 minutes until they turn golden brown and the dumplings are cooked through.
4.
Remove with a slotted spoon and drain on absorbent paper.