In a large bowl, mix together the besan, red chilli flakes, salt, baking powder, sliced chilli pepper, cilantro, and sliced onion.

Slowly add in the water, while mixing with a wooden spoon or your hands. Vigorously mix for a couple of seconds. The batter should be thick, almost like heavy (double) cream and there should be air bubbles throughout.

Once the oil is heated, carefully place in heaping tablespoonfuls of batter into the hot oil. Try not to overcrowd the oil because it will result in greasy pakoras. Fry until the pakoras are a pecan-brown. Drain on a cooling rack placed over a cookie sheet.

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Epeat with the remainder of the batter. Serve the warm pakoras right away with Ketchup, and enjoy.