Ingredients:

1. 2 medium Onions (sliced lengthwise)
2. 1 cup Gram Flour (besan)
3. 2 Green Chilis (chopped)
4. 1 tsp Ginger Garlic Paste 
5. 1/2 tsp Red Chili Powder 
6. 1 tsp Ajwain 
7. 2-3 tbsp Coriander Leaves
8. A pinch of Asafetida 
9. Water for making dough
10. Salt to taste
11. Oil for deep frying 

Method:

• In a bowl take besan (gram flour), ajwain, onions, red chili powder, ginger garlic paste, green chili paste, asafetida and salt.
• Mix everything well.
• Add required amount of water to make medium to thick batter.
• Stir the whole mixture well using spoon or with your hand.

• Heat oil in a pan or kadai.
• Add spoonfuls of the batter, depending on your size of your kadai.
• Make sure not to over crowd the pakoras while frying.
• Once the pakoras are a bit cooked, turn over with the slotted spoon and continue to fry on medium flame.
• Keep turning the pakoras with the slotted spoon for even frying.
• Fry them until they look crisp and golden in color.
• Remove and drain them onto a kitchen paper towel.
• Serve hot with ketchup, coriander chutney or fried green chilis.