Peel and thinly slice the onions, then place them in a large mixing bowl.

Add gram flour, rice flour, turmeric powder, red chili powder, cumin seeds, carom seeds, chopped green chilies, fresh coriander leaves, and salt to the bowl with the onions.

Mix all the ingredients well, ensuring the onion slices are evenly coated with the spices and flours.

Gradually add small amounts of water, just enough to bind the mixture into a thick batter. Avoid making it runny; the batter should cling to the onions.

Heat oil in a deep frying pan over medium heat. Test the oil temperature by dropping a small portion of batter; it should sizzle and rise to the top immediately.

Take small portions of the onion batter and drop them into the hot oil, forming irregular shapes. Do not overcrowd the pan.

Fry the pakodas until golden brown and crisp, turning occasionally to ensure even cooking.

Once done, remove the pakodas using a slotted spoon and place them on a paper towel to drain excess oil.

Repeat the frying process with the remaining batter.

Serve the onion pakodas hot with mint chutney, tamarind chutney, or ketchup.