Whisk egg into a bowl and beat well. Add the water and the lemon juice. Mix. Add remaining ingredients, chickpea flour through cilantro and mix well. Set aside for at least 10 minutes.

Meanwhile, heat oil in a deep fryer or wok, over a medium high heat. Jaffrey suggests 3 inches of oil, but I use less, maybe an inch?

When the oil is hot, put the chopped onion in the batter and mix. (This should be done just before frying)

Drop batter by heaping tablespoons into the hot oil. Working in batches, frying 3 or 4 at a time, depending on the size of your pan. Turn fritters to brown on both sides, about 3 or 4 minutes per side. Remove fritters with slotted spoons and drain on a plate lined with paper towel. Serve with Fresh Green Chutney.