Onion (big) - 1
Cilantro - 1/2 bunch, finely chopped
Green Chilli - 2, finely chopped
Red Chilli Powder - 1/4 tsp
Turmeric - a pinch
Chaat Masala Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Jaggery - 1 tsp, grated
Brown Rice Powder - 1 cup
Hot oil - 2 tsp
Peanut oil for deep frying
Cut the onion into half. Chop one half into pieces and make a fine paste in the blender. Keep aside.
Chop the other half into very very fine pieces. Add it to the onion paste. Add salt, chopped cilantro, green chillies, red chilli powder, cumin seeds, chaat masala powder, grated jaggery. Leave aside for 10 minutes.
Now add 2 tsp hot oil and mix in the rice powder. Adjust the quantity of the rice powder and knead the entire mixture to form a soft dough. There is no need to add any additional water. The moisture from the onion paste should be sufficient to make a soft dough.
Heat peanut oil on medium flame for deep frying. Apply a little oil to the palms. Pinch a small ball of the dough and press it between palms to make a small flat roti. The flatter the chips, the crispier they turn out. Add it to the hot oil and fry till brown on both sides. The chips are very crispy and stay crisp in an airtight container for a couple of days.