Here is a recipe for making onion pakora:br br Ingredients:br br 2 medium onions, thinly slicedbr 12 cup gram flour (besan)br 14 cup rice flourbr 12 teaspoon saltbr 12 teaspoon turmeric powderbr 14 teaspoon garam masala powderbr 14 teaspoon red chili powderbr 12 teaspoon carom seeds (ajwain)br 14 cup chopped cilantro leavesbr 14 cup chopped mint leavesbr Oil for deep fryingbr Instructions:br br In a large bowl, combine the gram flour, rice flour, salt, turmeric powder, garam masala powder, red chili powder, and carom seeds.br Add the onions, cilantro, and mint leaves to the bowl and mix well.br Add enough water to the mixture to make a thick batter. The batter should be thick enough to coat the onions without being too runny.br Heat oil in a deep frying pan over medium heat.br Drop the batter by spoonfuls into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.br Drain the pakoras on paper towels and serve hot with your favorite chutney or dip.br Here are some tips for making the best pakoras:br br Use fresh, thinly sliced onions. The thinner the onions, the crispier the pakoras will be.br Don't overmix the batter. Overmixing will make the pakoras tough.br Don't overcrowd the pan when frying the pakoras. This will lower the temperature of the oil and make the pakoras soggy.br Drain the pakoras on paper towels immediately after frying. This will help to remove any excess oil and prevent them from becoming soggy.br Serve the pakoras hot with your favorite chutney or dip.