Ingredients:

3 tablespoon Gram flour

2 Large Onion

1/4 teaspoon chili powder

1/2  teaspoon turmeric powder

Ground cumin (see method for quantity)

1/4 teaspoon ground ginger

Ground coriander (see method for quantity)

1/4 teaspoon chilli powder

Ghee or oil.

Method:

Peel and cut onions to obtain lengthy slices. 
Put a pan on the heat, add a little ghee or olive oil or veggie oil and gently fry the onions off until soft and translucent (ie cooked) then add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, ginger powder and the chilli powder.
Stir in well and remove from heat.
In a bowl add the Gram flour, and mix into the flour a further 1/4 teaspoon coriander and 1/4 teaspoon cumin and a pinch of salt.
Now add the onion mixture to the bowl and stir well until all the onions are well coated with gram flour.
Now this is the important bit, get some cold water and add it a teaspoon at a time until you get a wet mixture not too sloppy but fairly thick batter consistency.

Form into egg sized balls.

Deep fry until golden brown and crisp.

Serve with green salad, lemon slice and yogurt mint sauce.

One for the slow cooker.

Ingredients

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1. 1 large onion, quartered
2. 4 cloves garlic
3. 1 slice fresh root ginger
4. 1 tablespoon olive oil
5. 1 dessertspoon ground cumin
6. 1 teaspoon ground turmeric
7. 1 teaspoon salt
8. 1 teaspoon freshly ground black pepper
9. 1/2 teaspoon ground cardamom
10. 1 cinnamon stick, broken
11. 1/4 teaspoon ground cloves
12. 2 bay leaves
13. 1/4 teaspoon ground nutmeg
14. 6 skinless chicken thighs (or whole chicken butterfly style)
15. 1 (400g) tin peeled plum tomatoes, crushed

Directions

1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and sauté, stirring continuously, for about 10 minutes.
2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes.
3. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
4. Sauté for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. (6 hours plus in slow cooker adjust to suit)
5. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
6. Remove cinnamon stick and bay leaves before serving.

Or method for pressure cooker:
Heat the oil in a large, wide pot over a med-high flame. When hot put in the cumin, cinnamon, bay leaves, turmeric, cloves, cardamom, nutmeg and pepper. Stir once and then add the onions, garlic, and ginger. Stir and let it fry till the onions pick up brown spices. Now put in the tomatoes and salt , stir fry for about 2-3 mins till the onions become soft and mushy. Now add the chicken pieces, stir to mix and bring to a boil. Pressure cook after adding 1 cup of hot water for about 15 mins. Once the meat is tender add garam masala to taste and cook with open lid for about 5 mins in order to reduce the liquid somewhat. Serve hot with rice.