What you need
Onion: 2 ½ cups ( About 2 medium onion, chopped thin as possible)
Chana dal flour/Besan: ½ cup
Rice flour: 1/5 cup
Bread crumbs: 3 tablespoon
Salt: 1 teaspoon
Chili powder: ½ teaspoon
Fennel seeds: ¼ teaspoon
Asafetodia: ¼ teaspoon
Spring onions: 3 no
Curry leaves: 1 sprig (chopped finely)
Coriander leaves: 2 tablespoon (Chopped finely)
Olive oil: 2 tablespoon
How I made
Preheat oven to 410 Fahrenheit.
Peel and chopped the onions as thin as possible (It will cause tears, don’t worry end result is worth it with shedding of tears). Wash and chop curry leaves and coriander leaves finely and set aside.
In a bowl mix besan, rice flour, salt, chili powder, fennel seeds and asafetodia. To this add chopped onion, coriander, curry leaves mixture. Mix until everything incorporated well and add bread crumbs and mix once again to combine everything to form dough that you can make balls out of it.
In baking sheet lined with non-stick aluminum foil, brush with olive oil and set aside. Scoop 1 tablespoon of dough and with hands form into a small patties or circular disc (mixture will be wet) and place on a well greased baking sheet leaving 2 inch space between each other.
Drizzle olive oil on the patties so that it gets oil in both sides. Bake for 35 minutes or until they become golden brown, flipping in between every 15 minutes. Enjoy warm. If you have any leftover reheat them in microwave for 15 seconds at high Heat.