In a large mixing bowl, add the gram flour, paprika, turmeric and the ground coriander, cumin, and fennel seeds and stir to combine. Season with a small pinch of salt and ground black pepper.
Add 150ml cold tap water slowly into the mixing bowl whilst whisking with the other hand. (place the bowl on a damp tea towel to keep it in place.) You are looking for a thick glue like paste.
150 ml cold water
Add about 2 inch of oil to the bottom of a pan but no more than a third of the height. Heat to 170C/325F/Gas Mark 3
Add the chopped red onions to the mixing bowl and stir to coat.
4 large red onions
Using your hands (it’s easier) scoop out 1 tablespoon amounts of the onion and form into patty shape. The batter holds it in place whilst it’s frying. To test the oil, drop a very small amount of the batter into the oil and if it turns brown and has bubbles around it, then it’s done.
When the oil is hot enough, carefully place a few patties at a time into the oil and fry for up to 4 minutes turning them often until they have taken on a lovely colour and crisp.
Remove from the pan and drain on kitchen paper while you fry the rest.