Fry sliced onions in olive oil over a medium heat till they become translucent, but don't brown them. Add the onion spices and stir well until they take on a uniform colour. Remove from heat.
Put spiced onions in a mixing bowl. Stir in the dry batter ingredients to coat the onions. Pour the tomato paste mix into the onion mix. Stir together. It should be easy to stir but not sloppy or sticky. Add some more water, a teaspoon at a time, if too sticky.
Shallow or deep fry till golden brown and crispy. Serve hot with raita or chutney for dipping.