Instructions: Chop the onions and set them aside in a bowl of cool water. In a medium bowl, combine garbanzo flour, water, chili powder, cumin, coriander, cilantro and salt.

Pour 2 inches of oil into a wok. Heat until oil is smoking hot. With a pair of tongs, take a couple of onion pieces and dip them into the batter, allowing excess batter to drain into the bowl. Carefully lower batter-coated onion pieces into oil. Fry until they turn dark brown, about 3 to 4 minutes. Drain on a paper towel. Repeat with remaining batter and onions. Serve immediately with ketchup and the spiced tea called masala chai.

Fritters are best eaten right away, but if necessary they can be kept warm in a 200-degree oven for up to 30 minutes.

Variation: Substitute cauliflower, potato, bell pepper or whole green chilies for the onions.

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