Besan/Gram flour/Sangapindi 1 cup
Rice flour/Beyapa pindi 1 cup
Onions 2 big sized
Ginger 1 inch piece
Green chillies 2
Curry leaves 15 to 20
Salt as needed
Oil for deep frying
1. Make paste of green chillies and ginger. Cut curry leaves into small pieces. Cut onion into length wise thin pieces.
2. In a wide open bowl add besan/gram flour/sangapindi, rice flour and salt. Mix well. Add the onions, ginger green chillies paste and curry leaves and mix well. The onion will release little water, add water spoon by spoon till you get a slightly thick pakoda paste.
3. Heat a deep pan, add oil to it. With a spoon or hand put the pakora paste in oil and deep fry in medium flame.
4. Flip it over to the other side and fry uniformly. When they turn golden brown spread it on a tissue paper. Serve hot you can store upto a week.