Prepare the Onions:​

Make the Batter:

• In a mixing bowl, combine the dry ingredients

Add Water:

• Gradually add water while whisking the dry ingredients to form a smooth, thick batter.

Heat Oil:

• Heat vegetable oil in a deep frying pan or kadai over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).

Fry the Pakodas:

• Dip the sliced onions into the batter, ensuring they are well coated.

• Carefully drop spoonfuls of the onion and batter mixture into the hot oil. Do not overcrowd the pan; fry in batches.

• Fry the pakodas until they turn golden brown and crispy. This usually takes about 3-4 minutes per batch.

• Use a slotted spoon to remove the fried pakodas from the oil and drain them on paper towels to remove excess oil.

Serve Hot:

• Onion pakodas are best enjoyed hot and crispy. Serve them with green chutney or tamarind chutney as a tasty snack or appetizer.