Marinating Onion Slices

Cup of Yum
1. Slice the onions thinly and take them in a mixing bowl. Also, add chopped green chillies. 
2. If you do not have green chillies, then add red chilli powder. You can also add chopped coriander leaves or mint leaves if you prefer.
3. Add the spices - carom seeds, turmeric powder, asafoetida and salt.
4. Mix and marinate everything well. Cover and keep the onion, chillies and spice mixture aside for 15 to 20 minutes.
5. Meanwhile, the onions would release water after resting the mixture for 15 to 20 minutes.

Making pakoda batter

1. Next add gram flour (besan). If you plan to add baking soda, then add at this step.
2. Add the required amount of water to make a medium-thick batter. Ensure not to make a very thick batter or a thin runny batter.
3. Stir the whole mixture very well with a spoon or with your hands. The batter is ready to be fried. Make sure there are no lumps of flour in the batter.

Making onion pakoda

1. Heat oil for deep frying or shallow frying in a wok (kadai) or pan. Let the oil become moderately hot.
2. In hot oil, then add spoonfuls of the batter.
3. Depending on the size of the wok or pan, you can add less or more. Just make sure you don't over crowd the pan while frying.
4. When the pakora are cooked and the batter has firmed up or has become light golden, turn over with a slotted spoon and continue to fry.
5. You will have to turn them a few times for even frying.
6. Fry them until they look crisp and golden.
7. Remove with a slotted spoon and drain on kitchen paper towels for excess oil to be absorbed.
8. In the same oil fry slit green chilies.
9. Sprinkle some salt on the green chilies and mix well.
10. Serve Onion Pakoda with the fried green chilies or coriander chutney or tomato ketchup.