Crispy Onion Fritters with a Tangy Chutney (award winning recipe)

Story behind the recipe:

This is one of those events in life where spontaneity rewards itself. A neon green flier spotted in a grocery store during a regular "oh so boring" chore started it all. Object advertised was the Fifth Annual Middleburgh Heights Onion Cooking contest in Cleveland, OH (we were Midwesterners back then). I thought it was completely silly but my significant other tickled my interest and so we went. We both love this appetizer and it is our favorite indulgence on cold rainy days. So, on that spring morning, I made a bowl full of them for the contest. All the while I was thinking: "I can't wait to eat them after the competition is over". Lo and behold, the dish was judged the winner (they were calling my name and I was looking around to see who had won). Although all the fritters were eaten up and I got none, I went home totally ecstatic about my culinary skills. We still laugh about it.

Crispy Onion Balls:

INGREDIENTS:
2 onions (white or red)
1 c. chickpea flour (besan)
2 Tbsp. rice flour
1 Tbsp. corn flour
2 green Chillies or Jalapenos
2 tsp. ginger paste
1 tsp. garlic paste
½ tsp. baking soda
½ tsp. garam masala
1 Tbsp. ghee or clarified butter
Salt to taste
Oil for deep frying
1/4 c. coriander leaves, chopped

METHOD:
• Finely slice the onions lengthwise.
• Chop the green chillies. (De-seed them for a milder taste).
• Mix all of the above ingredients together without adding water.
• Keep it aside for 20 minutes.
• Heat oil. Make small rough shaped balls from the dough.
• Deep-fry the onion balls till golden brown. Remove the fritters (called pakoras) from the oil and place into a bowl lined with paper towels. Sprinkle a little salt while still hot. After a couple of minutes, remove the paper and serve the fritters with the onion chutney.

Onion-Mint Chutney (Tangy Dip)

INGREDIENTS:
1 white onion, chopped
2 Tbsp. mint leaves, chopped
½ c. coriander leaves, chopped
1 tsp. sugar
2 cayenne pepper
1 Tbsp. yogurt, plain
1 green chilly or jalapeno
½ tsp. garam masala
1 tsp. sun-dried pomegranate seed powder
Salt To taste
2-3 Tbsp. lemon juice

METHOD:
• Grind all the above ingredients together to a fine paste with very little water.
• Add the lemon juice.
• Stir well, cover and keep in the refrigerator for 24-48hours. Refrigeration brings out the true flavor of this chutney.