Crispy onion fritters (Pyaaz pakora)

1. Halve the onions and slice into thin half-moons. Mix with the salt in a bowl and leave for 10 minutes to release their juices.

2. Add the chickpea flour, rice flour, turmeric, chilli powder, ajwain, chopped green chillies and coriander and rub together by hand.

3. Add only enough water, a tablespoon at a time, for the flour to cling to the onions as a thick coating: it should not be a runny batter.

4. In a smaller, deep pan heat the oil (about 175 °C) and drop in loose little heaps of the mixture. Fry over medium heat, turning, for 4-5 minutes until golden and crisp.

5. Lift out with a slotted spoon and drain on kitchen paper.

6. Serve hot with mint chutney or ketchup and a cup of masala chai.

Tip: India's classic snack for rainy monsoon afternoons. Rice flour makes them extra crispy; the onions' own juices bind the batter, so you hardly need any water.