To Make Toasted Chickpea Flour

Toast the chickpeas in the oven on 350 degrees for about 7-8 minutes until a warm brown. Remove them from the oven and cool completely.

Place the dried chickpeas in a food processor, working in batches if you are making a large quantity. Cover and process on high speed for two or three minutes until a powdery flour forms. Cover the top of the feed tube so that chickpea flour doesn't waft out while the machine is running.

Sift the mixture into a bowl to separate the fine flour from the hard bits of chickpeas that did not process. I just pitch any small bits that didn't process but you can use a spice grinder if you want to grind those too.

When all of the chickpeas have been ground into flour, sift again to remove and discard any remaining pieces of chickpeas that did not process.

Store any leftovers in an airtight container and keep it in a cool, dry place.

To Make the Onion Pakoras

In a bowl, put all the ingredients except the water. Mix well with a large spoon and then squeeze the onions with your hands which helps to release their juices. This helps form a batter. Keep aside for 5 minutes.

Add a little water, from 1-2 Tablespoons, just enough so you can form small fritters (the size of a golf ball). Mix well. Place scoops into the hot oil and press gently to flatten slightly.

Deep fry them in vegetable oil at 350°F until cooked through and golden brown; flipping gently if needed. Put them on a plate lined with kitchen paper to drain the excess oil.

Serve with or without sauce.