1 cup gram flour ( besan )
1 tablespoon rice flour
15 cashew nuts, chopped ( plain or dry roasted and salted )
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches asafoetida ( hing )
1/4 teaspoon ajwain
1 spring curry leaves, chopped
1 tablespoon chopped coriander leaves
1/2 teaspoon salt ( or to taste )

1 onion, thinly sliced ( optional )
5 - 6 tablespoon water ( for making batter )
125 oil for frying pakoras ( 1/2 inch from the base of the frying pan / kadai )

Mix all the ingredients with water and keep aside for half an hour ( Batter should be of dropping consistency ).

Heat oil a frying pan. Reduce heat to medium.

Take pakora batter with a spoon and fry on a medium heat ( 5 - 6 pakoras at a time ) till golden color and crisp.

Serve as a snack with tea or coffee.