Classic Onion & Green Chili Pakoras

In a large mixing bowl, combine the chickpea flour, baking soda, turmeric, red chili powder, and black pepper. Whisk well so the spices are evenly distributed.

Gradually add the water while whisking to form a thick yet pourable batter. The batter should fall slowly from a spoon, not runny.

Stir in the salt, chopped onions, and sliced green chilies until evenly coated. Let the batter rest for about 30 minutes to allow the flavors to develop and the flour to hydrate.

Heat enough oil for deep frying in a heavy pan over medium heat. The oil should be hot but not smoking.

Using a spoon, carefully drop small portions of batter into the hot oil, leaving space between each pakora.

Fry in batches, turning occasionally, until the pakoras are golden brown and crisp on all sides.

Remove with a slotted spoon and drain on paper towels. Serve hot for the best texture and flavor.