2    Onions
1    Egg; beaten
1 1/2 c  Chick pea flour; besan -OR-
3/4 c  -all purpose flour &
3/4 c  -whole wheat flour
1 c  -Cold water, approx.
1/2 ts Cumin, ground
1 pn Cayenne
2 tb Cilantro, fresh; chopped

“These hors doeuvres are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store.” “Make sure
vegetable oil is heated to 350F before adding food (bread cube browns in 15
seconds or test with deep fry thermometer. Too cool oil makes everything
limp and greasy. Drain on a rack or paper towel before serving. A wok makes
an excellent deep fryer.”

Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour
and enough water to make a batter as thick as whipping cream. Beat in
spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes.

Heat about 1 inch oil in skillet on high heat. when very hot, drop a small
mound of onion rings into oil. Press down slightly with