Take the gram flour and rice flour in a mixing bowl.
Add sliced onions, spices, herbs and salt, except oil.
Then sprinkle 3 tablespoon water all over.
Mix well. Cover and set aside for 15 to 20 minutes.
The onions will release their juices and the batter will become more moist. Then add 1 to 2 tablespoon more water and mix well again. I added 2 tablespoons water.
I usually keep the batter more moist than what is the norm for this recipe. As I feel some moisture helps in making these fritters not too dense. The batter has to be of a thick dropping consistency.
Frying Onion Pakora
Heat oil for deep frying in a kadai or pan. When the oil becomes medium hot, drop spoonfuls of batter in the kadai.
Flip each onion fritter when they become pale golden.
Continue to fry till the onion fritters are golden and crisp, turning over them as required.
Once they are fried to perfection, then remove them with a slotted spoon.
Keep fritters on kitchen paper towels so that extra oil is absorbed. Fry in batches this way.
Serve these crisp onion fritters hot with tomato chutney, coconut chutney, mint chutney or tomato ketchup.
Notes
Deep fry on medium-hot oil making sure that the oil is not warm or very hot.
Slice onions thinly so that they cook evenly and give a crispy texture.
The recipe can be scaled to make a small batch or a large batch.