Ingredients required Onion - 5 -6 medium size (thinly sliced) Ginger garlic paste - 1 tbsp Green chillies - 3-4 nos. (chopped) Fresh coriander leaves - 2 tbsp (chopped) Red chilli powder- 1 tbsp Coriander powder- 1 tbsp Turmeric powder - ½ tsp Ajwain (carom seeds) - 1 tsp Amchur powder (mango powder) - 1 tsp Garam masala (a pinch) Lemon juice -1 tsp Black salt a pinch Salt to taste Besan (gram flour) - 1 & 3/4th cup Corn flour - ¾ cup + 1 tbsp Oil for deep frying How to make crispy onion pakoda 1. Add sliced onion, ginger garlic paste, green chillies, fresh coriander, red chilli powder, coriander powder, turmeric powder, ajwain, amchur powder, garam masala & lemon juice. 2. Mix It well, keep it aside, and heat oil in a Kadai for frying. 3. Add a pinch of black salt for that extra kick & salt to taste. Mix the mixture well and allow it to rest for just about 2 minutes. Do not squeeze the onion just apply the salt well. This will let us make the pakoda without adding any water. 4. Add the besan and cornflour in three batches, and mix the mixture while coating the onions with the flour. 5. The amount of addition of flour depends on the moisture content in the onions. Ensure you coat the onions and do not make a batter. 6. Dip your fingers in water, so the batter doesn’t stick while dropping it in the oil. It is not necessary to shape the pakoda. Any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil. 8. Add the bhajis, and lower the flame to medium. Once the pakodas are added, do not touch them until the outer covering is set. Otherwise, the pakoda will disintegrate in the oil. Now increase the flame and fry them slowly until crisp & golden brown. 9. Remove on an absorbent paper and serve hot and crispy onion pakoda.