Cut the onions into thin slices. In a large bowl, mix in the onions, ginger-garlic paste, finely chopped coriander leaves, lemon juice and the tikka masala paste. You can substitute the tikka masala paste with 1tsp chilli powder and 1tsp cumin powder.
Add the chickpea flour and water little by little until all the onion pieces are covered. This should be a thick mixture in such a consistency that you can make balls/dumplings out of it. Heat the vegetable oil in a wok/saucepan on medium flame. You can also use a fat fryer.
When the temperature reaches around 180°C, make a dumpling out of the mixture and drop it carefully into the oil. Deep fry on medium flame until golden brown and crispy. Remove with a slotted ladle and place on absorbent paper to drain excess oil. Serve hot with raita or tomato sauce.
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