One of my favourite Indian cuisine sides is Indian fritter. Thinly sliced onions with chickpea flour and Indian spices – It’s Crispy, chewy, moist, flavorful and vegan.

Ingredients :

 Chutney:

½ cup unsweetened coconut

1 bunch of chopped fresh cilantro

1 bunch of chopped fresh mint  leaves

2-4 crushed garlic cloves, 

A small piece of chopped ginger

1 green hot pepper, roughly chopped 

1 teaspoon cumin seeds

1 teaspoon of salt

 2 tablespoons lemon Juice

1 teaspoon of sugar

For onions:

2 medium-large onions, peeled

½ teaspoon fine salt

For seasoning:

A pinch of whole cumin seeds (ground cumin is also possible)

1/2 teaspoon ground coriander seeds

1/2 teaspoon chilli flakes

¼ teaspoon turmeric

3-4 heaping spoons of lentil flour / finely ground chickpea flour

¼ teaspoon baking soda or baking powder

Oil for deep frying

Instructions:

Chutney:

1. Cover the coconut with water. Wait for 2 minutes to slightly soften it, filtering out any unnecessary water.

2. Put all the ingredients except for the lemon juice in a food processor and grind them together to form a paste. (Add a little water to work smoothly.) 

3. Add the lemon juice and grind it again.

4. Taste the chutney and add more salt, sugar, or lemon juice, if necessary, to suit your taste.

For seasoning:

1. Cut the onion lengthwise into thin strips and transfer them to a bowl. Sprinkle some salt on top and massage the onion slices with your hands.

2. Let it sit for 2-3 minutes so that the onion will release liquid. Squeeze out any excess liquid.

3. Add the spices to the onion. 

4. Gradually add the hummus flour until a thick batter is obtained. If the mixture seems too dry after using 3 tablespoons of flour and you don’t get batter, add a little water. 

5. Just before frying, add the baking soda and stir well

6. Fry on each side for 2-3 minutes until golden.