From the NM's Wide World of Forks article in the July 2016 issue.
Paper Dosa's Onion Pakora
Serves 4 as an appetizer
Onion pakora are akin to onion rings. The more exotic-sounding ingredients can be found in Asian markets such as Talin in Santa Fe and Albuquerque, or even at well-stocked supermarkets like Whole Foods.
1 cup chickpea (besan) flour
1⁄4 cup rice flour
1⁄2 cup dried curry leaves
1 teaspoon minced fresh ginger
1 small garlic clove, minced
Pinch or 2 ground ajwain seed
Pinch or 2 ground fennel seed
Pinch or 2 dried ground red chile
Pinch or 2 salt
Several cups vegetable oil
1 large red onion, sliced in thin rounds and separated into rings
Combine the chickpea flour and rice flour in a medium bowl. Mix in curry leaves, ginger, garlic, ajwain, fennel, red chile, salt, and enough water to make a somewhat thin batter.
Heat oil in a deep, heavy saucepan to 375° F. Dunk onion rings several at a time into batter. Let excess drip back into bowl. Fry rings a few at a time, just briefly, until batter is lightly browned and crisp. Drain on a baking rack over paper towels. Fry remaining rings. Serve right away with your choice of chutney.