These pakoras (pakorae?) are very different from the pakoras you get in North India, and to be honest, they changed my life a little bit.
Here’s the recipe:

1. In a bowl, add 3 thinly sliced onions
   
2. Add 1 tbsp finely chopped ginger and 3 chopped green chillies
   
3. Add 7 tbsp gram flour (Besan) and 3 tbsp Rice flour. The rice flour will make these fritters nice and crisp.
   
4. Add salt, 1/2 tsp turmeric and 1 tsp red chilli powder
   
5. Add a handful of curry leaves, 1/4 cup of cold water and mix the batter by hand. The batter should be fairly tight, so if it’s looking too runny, add more besan to the bowl.
   
6. Heat canola / rice bran / sunflower oil in a wok
   
7. Shape into little balls and deep fry till golden brown

Serve with ketchup or some of my Pulitzer prize winning Hurry Chutney.