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Excerpted from Indian Food Is Easy by Vijaya Selvaraju. Copyright © 2025 Vijaya Selvaraju. Photographs by Tanya Pilgrim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Ingredients
- 2 medium yellow onions, peeled and thinly sliced
- 2 jalapeño peppers, sliced into thin rings
- ¼ cup chopped fresh coriander (cilantro)
- 1 cup chickpea flour
- 2 Tbsp white rice flour
- 1 tsp kosher salt
- ⅓ to ½ cup water
- Canola oil, for deep frying
- ½ cup Mint Coriander Chutney, for serving
Directions
- Place the onions, jalapeños, fresh coriander, chickpea flour, rice flour, and salt in a large bowl. Toss to coat the vegetables in the flour. Allow to sit for 5 minutes to draw out any moisture.
- Slowly dribble in ⅓ cup of water, stirring, until a sticky paste forms around the vegetables. The vegetables should stick together when you grab a pinch of the batter. If not, continue adding water 1 Tbsp at a time, until the mixture is slightly sticky.
- In a wok or deep pot, heat 3 inches (8 cm) of oil to 375°F. Using 2 soup spoons, scoop up some batter and gently push it into the oil, making sure not to crowd the pan. Fry for 6 to 7 minutes, turning once or twice, until deeply golden and crunchy.
- Drain on a paper towel. Serve hot with chutney.