In a large mixing bowl, combine chickpea flour, finely chopped onion, green chilies, cumin, coriander, and curry powder. Mix thoroughly until evenly distributed.
Gradually add water to the dry mixture, stirring gently to form a thick, scoopable batter that holds its shape. Adjust water as needed to reach the right consistency.
Stir in chopped cilantro and a splash of oil to the batter, which helps improve crispness during frying.
Heat a few inches of neutral oil in a deep frying pan over medium heat until it reaches about 350°F (175°C). You can test by dropping a small bit of batter—if it sizzles and bubbles immediately, the oil is ready.
Using a spoon, carefully drop spoonfuls of batter into the hot oil, making sure not to overcrowd the pan. You should hear a lively crackle as the batter hits the hot oil.
Fry the pakoras, turning occasionally, until they are deep golden and crispy on all sides, about 4–5 minutes. Maintain a steady temperature to prevent burning and ensure even cooking.
Use a slotted spoon to remove the cooked pakoras from the oil and place them on paper towels or a wire rack to drain excess oil.
Repeat the process with the remaining batter, maintaining oil temperature and frying in batches.
Serve the hot, crispy pakoras immediately, with your favorite chutney or yogurt for dipping.
