Add curry leaves, crushed ginger, green chilly and salt to the onion and mix well with hands using some pressure so that the onion releases moisture.
Let it rest for 15 minutes.
Mix besan, rice powder, maida, Kashmiri chilly powder and salt.
Add garam masala, asafoetida to the onion mix.
Add besan mixture in batches to this and mix well.
No need to add extra water.
Heat oil in a pan.
Take a small portion, shape it loosely with your fingers and drop it into the oil.
Flip and cook until golden.
