Slice 4 large onions lengthwise into thin strands. Use large onions only, not small ones, and slice as finely as possible.
2
Add 1 teaspoon of salt to the sliced onions. Massage and mix thoroughly with your hands, squeezing and twisting until each strand separates and the onions release their moisture.
3
Add 0.5 cup rice flour and 0.75 cup chickpea flour, mixing well. No water is needed initially—the onions will release enough moisture. Add water only if necessary after mixing.
4
Apply a little oil to your palms. Scoop portions of the mixture, roll tightly into balls, and flatten gently into disc shapes for frying. The thickness should be moderate—neither too thick nor too thin.
5
Arrange the shaped bondas on an oiled plate for easy handling when frying.
6
Heat oil over high heat, then reduce to medium once hot. Add the bondas and fry until one side turns golden. Flip and fry the other side until golden brown. Adjust heat between medium and low as needed, but avoid very low heat as it causes excessive oil absorption.
7
Once both sides are golden and crispy, remove with a slotted spoon and drain. Place on paper towels to absorb excess oil.
PrimedTableBETA
