Take 2 large onions and slice them thinly. Also, take a handful of curry leaves and chop them finely.
In a large bowl, mix the sliced onions, chopped curry leaves, 1 teaspoon of red chilli powder, a pinch of asafoetida, 1/2 teaspoon of turmeric powder, salt as per taste, and 1 teaspoon of ajwain (carom seeds).
Add 200 grams of besan (gram flour) to the bowl and mix well. Gradually add water and stir until you get a thick batter.
Heat oil in a kadai on medium flame. Once the oil is hot, drop spoonfuls of the batter into the oil.
Fry the pakoras until they turn golden brown. Remove them from the oil and drain on kitchen paper to remove excess oil.
Serve the Curry Leaves and Onion Pakora hot with green chutney or ketchup.