Peel and slice big onions. Try to make very thin slices.

Chop green chilli into small pieces.

Take onion slices in a mixing bowl, chopped green chilli, and chopped curry leaves.

Use your fingers to separate the onion rings.

Add besan flour part by part and mix with onion. Be careful not to add too much of Besan/gram flour as onion pakora will turn like bajji. Approximately for two big onions, I added a quarter cup(60g or 4tbsp)of besan flour. You adjust based on the quantity of Onion.

For 4 parts of besan add one or two parts of rice flour.

Now add cumin/jeera seeds and, asafoetida.

Put chilli powder and salt as required.

Mix everything together with fingers such that the masala coats in each of the onion pieces.

Sprinkle water in tablespoons in such a way the masala sticks with onions.

Note: Should not pour water because the masala will become watery.

The onion pakoda batter should have the consistency as shown below which is neither too dry nor too watery.

Heat enough oil to deep fry. Check the temperature of the oil by dropping a small pinch of batter. If it rises immediately then oil is in perfect heat.

Take a small bunch of pakora mix in hands, spread and drop into the oil as shown in the picture.

Do not drop the whole bunch like bajji. Let the pakoras fry nicely until the bottom fried to golden brown color.

You will get an oozing sound when onions are fried. Onions take at least five minutes to become crispy.

Stir and flip to the other side and let fry for few more minutes until crispy.

When pakoda is done completely you will get deep brown color. The sizzling sound completely stops and bubbles settle down fully.

Remove from oil and drain into a tissue paper to remove excess oil.