Pyaaz Pakoda

Thinly slice the 500 grams of onions and place them in a large mixing bowl. Add 10 grams of salt and mix well. Let the onions rest for 15 minutes to release their moisture.

To the bowl with onions, add 15 grams of ginger-garlic paste, 10 grams of finely chopped green chili, 20 grams of chopped fresh cilantro, 5 grams of cumin seeds, 3 grams of carom seeds, 3 grams of turmeric powder, 5 grams of red chili powder, and 1 gram of asafoetida. Mix thoroughly to coat the onions and spices.

Add 150 grams of besan and 50 grams of rice flour to the onion mixture. Gradually add 50 grams of water, mixing until a thick, cohesive batter is formed that coats the onions. The mixture should be moist but not runny.