Crispy Pakoda

Heat oil in a deep pan over medium-high heat until hot but not smoking

Mix chickpea flour, rice flour, onions, curry leaves, green chili, coriander, ajwain, salt, and chili powder in a large bowl. Add water gradually to form a loose batter

Test oil temperature with a small piece of batter. It should sizzle and rise slowly

Drop small clumps of the mixture into hot oil using a spoon or hands

Fry in batches, turning occasionally, until golden brown and crispy

Remove pakodas with a slotted spoon and drain on paper towels or cooling rack

Serve hot with chutney, tamarind sauce, or tea