• Beat the Yoghurt, Gram Flour or Besan and Turmeric Powder in a Blender with water.
  1 cup Yoghurt or Hung Curd, 2 tbsp Besan or Gram Flour, 2 tsp Turmeric Powder, 1 litre Water
• Now, take a heavy bottom pan and pour it in. Keep the heat on medium and boil the liquid till it reduces to half. Meanwhile, keep on stirring otherwise it will stick at the bottom and burn.
• Also, take care to take a large vessel for this because it swells as it boils.
• Once, this yoghurt sauce has thickened and reduced to almost half of its original quantity, add Salt. Do Not Add Salt Before or the sauce would curdle.
  Salt to Taste
• Stir it well, and take it off the heat and keep it aside.

Making The Onion Fritters -

• Mix all the ingredients well. Note that the gram flour paste has covered the onion slices.
  2 Onions , 2 tbsp Besan or Gram Flour, 1 tsp Corn Flour, 1/2 tsp Salt, 1/2 tsp Turmeric Powder, 1/2 tsp Chili Powder, 1/4 tsp Baking Powder
• Heat oil in a pan. Heat it till the smoking point. Reduce the heat and start frying Onion Fritters in small batches.
  Mustard Oil to Fry
• Once they are fried, take them out on a kitchen towel and keep them aside.

Tempering the Sauce -

• Save some oil from the pan in which the fritters were fried. Heat it. Add Garlic and fry it for 1-2 minutes to make the oil infuse its flavor.
  1 tbsp Garlic - finely chopped, 1 tbsp Mustard Oil
• Now, add the mustard seeds and Curry Leaves and let them splatter.
  1 tsp Black Mustard Seeds, 8-10 nos. Curry Leaves
• Now, turn the heat off and add the Chili Powder. Give it a nice stir and pour everything into the Yoghurt sauce prepared earlier.
  1 tsp Chili Powder
• Dip the Onion Fritters into the sauce and mix everything well before you serve.