Wash and peel onions. Wash under running water. Slice them thinly and separate the layers. Measure 2 cups and add them to a mixing bowl.

Chop chilies, curry leaves and mint leaves, add them to the mixing bowl of onions.

Sprinkle salt evenly. Nicely squeeze the onions with your palms few times without mushing them up. Leave it aside for 5 minutes.

The onions release moisture, sprinkle flour, carrom seeds and more salt if needed.

Mix everything well to coat the onions with the flour.

Add water 2 tbsps each time and mix the flour to make a moist mass of dough. The dough must be tight and not soggy like batter else they absorb lot of oil while frying.

Heat oil in a kadai or fry pan for deep frying the pakoda.

Fry them till golden and transfer them with a ladle to an absorbent tissue placed in a plate.