Halve and very thinly slice the 3 large onions halved and very thinly sliced — the thinner the better (about 2–3mm). Place them in a large mixing bowl, add the 1 tsp salt, and toss well with your hands. Let them sit for 10 minutes. This draws out moisture, which helps the batter cling and creates a crispier result.

After 10 minutes, squeeze the 3 large onions halved and very thinly sliced firmly with your hands to expel as much liquid as possible. Discard the liquid. The 3 large onions halved and very thinly sliced should look wilted and reduced in volume.

Add the 1 cup chickpea flour, 2 tbsp rice flour, 1 tsp cumin seeds, crushed 1 tsp coriander seeds lightly crushed, 1 tsp ground cumin, 1 tsp coriander seeds lightly crushed, ½ tsp turmeric, ½ tsp chili powder, and ½ tsp garam masala to the 3 large onions halved and very thinly sliced. Add the 2 cloves garlic finely grated or minced, 1 tsp fresh ginger finely grated, 1 small green chili finely chopped (if using), and fresh fresh cilantro roughly chopped. Mix everything together thoroughly with your hands.

Add 3 tbsp water cold 1 tablespoon at a time, mixing between each addition. You want just enough 3 tbsp water cold to bring everything together into a thick, sticky batter that coats the 3 large onions halved and very thinly sliced — it should not be pourable or loose. You may need slightly more or less than 3 tablespoons depending on how much moisture remained in the 3 large onions halved and very thinly sliced.

Pour 4 cups vegetable oil for deep frying into a deep, heavy-bottomed pot or skillet to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F. If you don't have a meat thermometer, test with a small drop of batter — it should sizzle immediately and rise to the surface within a few seconds.

Using two spoons or your hands, gently lower heaped tablespoon-sized portions of the large onions halved and very thinly sliced mixture into the hot 4 cups vegetable oil for deep frying. Do not overcrowd — fry in batches of 4–5 at a time. Press them lightly into rough ball or patty shapes as you drop them in.

Fry for 3–4 minutes, turning occasionally with a slotted spoon, until deep golden brown and crispy all over. Adjust the heat as needed to maintain the 4 cups vegetable oil for deep frying temperature — too hot and the outside burns before the inside cooks; too cool and they absorb excess 4 cups vegetable oil for deep frying.

Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle lightly with 1 tsp salt while still hot. Repeat with the remaining batter, returning the 4 cups vegetable oil for deep frying to temperature between batches.

Serve immediately while hot and crispy, alongside mint chutney, tamarind chutney, or a simple raita (yogurt dip).