Slice the onions evenly & thinly. Take them in a mixing bowl. Also, add chopped green chilies. You can also add cilantro or red chili powder.
Add carom seeds (ajwain), turmeric powder, asafoetida and salt as required. Asafoetida is optional & can be skipped for a gluten-free pakoda.
Mix everything well. Cover & keep the onion, chilies and spice mixture aside for 15 to 20 minutes
Next, add the gram flour (besan). You can also add baking soda.
Add water and stir to create a batter.
In hot oil, add spoonfuls of pakora batter. Don't overcrowd.
Once the pakoda has cooked, gently flip over with a slotted spoon.
Turn a few times while frying.
Fry until crisp and golden. Transfer the cooked onions to a paper towel.
In the same oil, fry the slit green chilies.
Sprinkle salt on chili and mix well.
Serve with tomato sauce, mint chutney, and so much more.