In a large mixing bowl, combine chickpea flour, rice flour, green chillies, salt, curry leaves, coriander leaves, carom seeds and sliced onions. 

Add one tablespoon of oil and slowly mix in a little water.

Keep stirring until you have a thick, sticky batter that holds its shape when you drop it into the hot oil.

Pour a generous amount of oil into a deep frying pan and warm it up over medium heat.

Check the oil temperature by dropping in a tiny bit of batter.

If the batter sizzles and floats to the top immediately, then the oil is ready.

Using your fingers, gently drop small portions of batter into the hot oil.

Avoid overcrowding the pan.

Fry the pakoras on medium heat, turning them every few minutes, until they turn golden brown and crisp on all sides.

Once fried, remove the pakoras using a slotted spoon and place them on paper towels to absorb excess oil. 

Serve them hot with your choice of chutney or ketchup.