• Cut the onion in half and peel the skin and outer thin layer off. Then thinly slice each half of the onion.
• In a medium bowl add onion, cilantro and salt. Massage with your hands or using a silicone spatula to help release the moisture. Add gram flour, rice flour, green chili, garlic, red chili powder, turmeric, and carom seeds. Mix well to form a thick mixture. Add hot oil and give a quick mix.
The batter should be thick and hold its shape when pressed into a patty. If it feels too wet, add a teaspoon more besan. If it feels too dry, add a teaspoon of water.

Air Frying

• Preheat the air fryer to 400 degrees.
• Divide the mix into 9 equal parts and then pick up each part and press down with your fingers to form a small patty (about ½ inch thick and 2-½ inches wide).
• Lightly spray the air fryer basket with cooking spray. Place the Pakodas in the air fryer basket keeping some space between each one for airflow. Lightly spary oil on top.
• Air fry at 350 F for 10 mins. Open the air fryer and carefully flip them over. Lightly spray oil on top and cook for an additional 2 minutes or until they become golden brown with crispy edges. Enjoy hot with green chutney or ketchup.
Every air fryer runs slightly differently. Check your pakodas at the 10 minute mark and add time in 1 to 2 minute increments until you get the crispiness you love.

Deep Frying

• This is the traditional method and makes the crispiest, most indulgent pakodas with a light, airy interior. Heat oil in a deep pan to 350°F. Drop small portions of the batter using a spoon or your fingers and fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp.
• Drain on paper towels and serve immediately.
Do not overcrowd the pan as it drops the oil temperature and results in greasy, soggy pakodas. Fry in small batches for the best results.

Oven Baked

• Baking gives you a lighter pakoda that is still satisfying and crispy on the edges. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly spray with oil.
• Shape the pakoda mixture into small patties and place them with space between each one. Spray the tops generously with oil and bake for 20 to 22 minutes, flipping halfway through, until golden and crisp.
The key to crispy baked pakodas is a generous spray of oil on both sides and not skipping the flip halfway through.