Heat your oven to 350°F and line two baking pans with oiled foil. Use a mortar and pestle to crush the ginger, green chile, and cumin into a coarse paste.

Fry the sliced onions in oil for 15 minutes over medium heat. They should become translucent and soft enough to easily cut with a spoon.

In a large bowl, combine the cooked onions with the aromatic paste, chickpea flour, cilantro, and all the spices. Gradually add a tiny amount of water until you have a thick, sticky batter that holds together.

Drop spoonfuls of the mixture onto your baking pans, leaving space between them. Bake for 25 to 35 minutes until the tops are golden and crispy. Use a thin blade to carefully lift them from the foil before serving.