In a mixing bowl add all the ingredients as listed for 'Pakoda' except oil to make a batter of thick consistency. Keep aside for 15 minutes.

Heat sufficient oil in a wok over medium flame. Take small portion of pakoda batter in the hand and gently drop 3-4 fritters at a time. Continue dropping one or two more times subject to availability of space in the wok.

Fry till the pakodas turn golden brown and crisp.

Drain and place them on kitchen towel to absorb excess oil. Complete frying the pakodas with rest of the batter.

Heat 1 tbsp oil in a pan. Add cumin seeds. When they crackle add chopped onion and fry till brown. Add red chilli powder, turmeric powder and saute for few seconds. Add ginger garlic paste and saute for 2-3 minutes or until the raw smell disappears.

Add chopped tomato and salt. Cook till tomato turns soft and mushy. Add curry powder and mix well. Add little water and cook covered for 2-3 minutes or until oil starts releasing from the masala.

Now add the onion pakoda and mix up well. Add required amount of water and cook covered on a low to medium heat for 5-6 minutes or till it reaches the desired consistency.

Add garam masala powder and chopped coriander leaves. Cover and switch off the flame.

Serve hot with rice or roti.