Pre-prep: Grind ginger and garlic together into a coarse mixture. Store it in an airtight container in the fridge or freeze for later use. Roast gram dal (chickpea dal) until lightly browned and grind it into a fine powder. Store it in a sealed container in a cool, dry place. Slice onions, chillies, and curry leaves. Mix them with salt using your hands to release the water from the onions. This can be stored in the fridge for a day or two.

Making: When ready to cook, add the gram dal powder and gram flour to the onion mixture. Mix well until it forms a dough-like consistency.

Heat oil in a pan for deep frying. Drop small portions of the dough into the hot oil. Fry until golden brown on both sides. Drain excess oil and set aside.