2 - 3 medium sized Onions
1/2 - 3/4 cup Rice Flour or thick Rice Batter
Big pinch of Asafetida/Hingu
3/4 - 1 tsp Chilly powder
10 -12 Cumin seeds
8 - 10 Carom seeds / Ajwain seeds
Salt to taste
Remove the outer skin of the onions and chop them into long thin pieces as shown in the picture below.
Put this chopped onion, rice flour, asafetida powder, cumin seeds, carom seeds, salt, chilly powder in a vessel and mix them well and keep them aside for about 5 mins. Sprinkle little amount of water and mix them well. (Don't make the batter too thin.)
Keep oil in a thick bottomed vessel and heat. Take little amount of prepared batter and drop it in oil. Fry both the sides of onion pakoda until it turns golden in color. Serve hot along with tomato ketchup or any chutney.