Thinly slice 500 g onion and place in a large bowl.
2
Add 150 g chickpea flour, 50 g rice flour, 15 g chopped chili, 5 g chili powder, 20 g chopped cilantro, 8 g salt, 3 g cumin seeds, 10 g grated ginger, 1 g asafoetida, and 3 g turmeric powder to the onions.
3
Gradually add 100 g water, mixing to form a thick batter that coats the onions.
