In a large bowl, combine all of the ingredients except the water and oil.
While whisking the ingredients, slowly add the water until you have a thick paste.
Heat the oil to 375 degrees in a deep saucepan or wok.
Drop tablespoons of the batter into the oil and fry them, turning occasionally, until they are golden brown, 15 to 20 minutes.
Drain the fritters on a paper towel and sprinkle them with salt to taste. Serve hot.
2 cups chickpea flour
1 medium yellow onion, finely chopped
1 fresh green chile pepper, seeded and minced
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. salt
½ tsp. ground turmeric
2 tsp. garam masala
½ tsp. baking powder
½ to ¾ cup cold water
2 cups peanut oil, for frying
1 medium yellow onion, finely chopped
1 fresh green chile pepper, seeded and minced
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. salt
½ tsp. ground turmeric
2 tsp. garam masala
½ tsp. baking powder
½ to ¾ cup cold water
2 cups peanut oil, for frying
This article appears in Mar 1-31, 2010.