Firstly take 1cup besan and add water as required into it.

Then add salt 1/2tbsp, red chilli powder 1tbsp, and turmeric powder1/4cup and a pinch of hing

After the besan paste is ready add the chopped onions and mix it very properly

Take a pan add oil into it.The oil has to be moderately hot enough before adding the dough. If the oil is not hot enough, the pakoras will soak up oil. If the oil is too hot, the onion pakoda will brown outside but will not get cooked inside.

Pakoras have to fried in medium high flame. Frying through low flame will make them hard. Frying through a high flame will burn them from outside without cooking inside.

When the oil is hot enough, drop small portions of the mixture in the hot oil.

Fry on medium heat stirring often until they turn golden and crunchy.

Drain them on a tissue paper.

Serve onion pakoda with chutney and sauce and with hot tea.