1. Peel and slice onions into rounds of 1/3" thickness.
2. Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes.
3. Separate rings with 2-3 rings intact.
4. Put in a bowl of ice water, keep refrigerated for 20 minutes.
5. Grind chilli,, garlic and ginger to a fine paste.
6. Make a batter of all flours, paste, and salt.
7. The batter should coat the back of a spoon evenly thin.
8. Place batter in fridge for 10 minutes.
9. Meanwhile, drain, pat rings dry on a thick kitchen towel.
10. Heat oil in a deep frying pan.
11. Add 1 tbsp to batter. Mix well.
12. When oil gets smoky, reduce heat.
13. Dip rings in batter and let into hot oil.
14. Fry till light golden in colour.
15. Drain and allow excess oil to soak on a kitchen paper.

Serve hot with ketchup.