12 small onions, about an inch in diameter
1 cup besan, split yellow chickpea flour
1 1/2 teaspoons chili powder
1/2 teaspoon turmeric powder
1 1/2 teaspoons cumin coriander powder (dhania-jeera)
1/2 teaspoon garam masala powder
1/2 teaspoon sugar
2 1/2 tablespoons oil
1 teaspoon cumin seeds (jeera)
Clean and peel the onions. Make a slit on the top of the onion, make another slit perpendicular to it on the opposite side.
Mix the besan with the spices, salt and sugar and one tablespoon of oil. Mix well. Taste and adjust for salt and spices as well.
Fill as much of the besan mixture into the slits without splitting the onions. There may be some extra besan, save it.
Heat oil in a heavy bottomed pan and add the remaining oil. Add the cumin seeds next and when they begin to crackle, add the onions. Cook on low heat on the top till it becomes golden and then cook on the other side. Do not stir or shake the onions too much, it will cause the layers to peel. When the onions are almost cooked, add any remaining flour and cook till it is cooked and browns a little.