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Firstly, slice onions roughly in length-wise. Prepare all the other ingredients (mint leaves, green chilli, ginger)
Then, take sliced onion in a mixing bowl. After that, add all the other ingredients except for the oil for deep frying.
Add water only under ¼ cup. Mix well but do not apply pressure while mixing, be gentle. This way the onion would not leave out excess water.
Immediately after mixing, heat oil and start deep frying. Suggest not to rest the mixture as it turns brown.
Take small portion and drop in oil by squeezing gently to make a cluster.
Keep the oil heat in medium until its pale golden and bubbling reduces a little.
After that, flip and cook furthermore, in medium or low flame. Before taking out, you can turn up the heat and take it out from oil. This ensures it doesn't retain oil.
Drain over paper towel and repeat to finish all. Remember while dropping, the heat should be high, then medium to low and again high heat while taking out.
Turns out deeper in colour even after taking out from oil, so drain prior accordingly.