.In another bowl mix together besan (chickpea flour), rice flour, red chilli powder, baking soda, turmeric powder and fennel seeds.

.After 10 mins of resting time, you will find the onion mixture has let out more moisture.

.Sprinkle the flour mixture all over the onions and dill leaves mixture and keep mixing with your fingertips. The mixture will start to resemble bread crumbs.

.If you see more dry patches of flour, just sprinkle 1 tsp of water at a time and form a crumbly dough.

.Heat a deep frying pan with oil. Drop a small ball of dough into the oil and when it rises immediately to the top, the temperature of the oil is just right.

.Drop spoonfuls of dough into the oil till the pan can hold. Cook over medium flame turning the pakoras (fritters) once or twice in the middle.

.Once the sizzling of the oil subsidies, remove the pakoras and drain them on a kitchen paper to absorb the excess oil.