Prepare the Vegetables: Wash and chop 4 large mild green chillies into small pieces. Peel and slice 300 grams of onions lengthwise (julienne style).

Release Onion Moisture: Transfer the sliced onions to a large mixing bowl. Add salt to taste and 1 pinch of turmeric powder.

Mix by Hand: Rub the onions firmly with your hands for 1 to 2 minutes. The onions will release their natural juices, making the mixture wet. (Do not add any external water.)

Add Spices: Crush 0.5 teaspoon of carom seeds between your palms and add them to the bowl. Stir in 0.5 teaspoon of red chilli powder, 1 teaspoon of coarse coriander seeds, fresh coriander leaves, and 1 pinch of asafoetida.

Bind the Mixture: Add 1 cup of gram flour and 2 tablespoons of rice flour to the spiced onions. Mix everything thoroughly with your hands until the flour coats the onions completely and forms a sticky batter.

Heat the Oil: Heat cooking oil in a deep pan or kadhai. Test the heat by dropping a tiny piece of batter; it should rise steadily. Keep the flame on medium.

Fry the Pakodas: Gently drop small, irregular portions of the batter into the hot oil. Do not overcrowd the pan.

Cook to Perfection: Wait for 1 minute before flipping them. Fry on medium heat until the Onion Chili Pakodas turn golden brown and crispy.

Drain and Serve: Remove the fritters using a slotted spoon and drain them on paper towels. Serve hot!