Onion pakora

Combine chopped onion (1 medium sized), 2 tsp chopped coriander/cilantro leaves,2 tsp finely chopped green chillies salt, 2 tsp red chilli powder, half tsp hing,3 table spoon besan and 2 table spoon maida. Make this into a dough using water and deep fry small portions (1 spoonful). Pakodas are best eaten when they are still hot. Serve with tomato ketchup.