Preheat the oven to 180C/350For Gas mark 4 and preheat two baking trays with baking parchment paper, drizzling a little oil over the sheets.

Pop the ginger, green chilli, ground coriander and cumin seeds into  pestle and mortar and grind to a past, adding salt to taste.

Peel and half the onions before slicing them into half inch moon shapes. Add some oil to a non stick pan and warm on a medium heat, adding the onions when ready. Cook the onions through until they appear translucent and soft, stirring occasionally. Set aside and cool once ready.

Grab a bowl and add the paste to chickpea flour,  grated ginger, chopped coriander, turmeric, chilli powder, lemon juice and finely sliced beetroot gibing a good mix before adding the onions and stirring through,  add a small amount of water if the mix looks a little dry until it is a batter mix consistency.

Scoop the batter into small balls onto the baking trays (leaving enough room to flatten the mix out)

Simply bake in the oven for 30 minutes until lovey and crisp on the top!  Serve with Mango chutney, Beetroot yogurt or hummus......a fab healthy snack!