South Indian Onion Pakoda

Ingredients
1 cup rice flour
2 largered onions, finely chopped
4 green chilies, chopped
1 inch ginger, peeled and grated
baking soda-1 pinch
3-5 curry leaves
1/2 teaspoon red chilli
salt, to taste
vegetable oil, for deep frying
Directions
1-Sift the flours together.
2-Rice flour is available in most asian grocery stores.
3-Using all chick-pea flour will make the pakodas a little less crisp.
4-Rub a little salt into the chopped onions.
5-This is to bring out the natural juices from the onions so that we can add less water later.
6-Meanwhile, heat oil to about 350 degrees.
7-To the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves and salt to taste.
8-Remove 3 tbsp of the hot oil and add to the mixture.
9-Mix well.
10-The mixture will be slightly dry at this stage.
11-Divide the mixture into several portions.
12-To one portion, sprinkle a little water.
13-Mix well.
14-The mixture should just hold together when pressed.
15-Please do not add too much water in which case the product will be like the pakoras that we can find in most Indian restaurants (not a bad thing really).
16-Adding water to individual portions is mainly to keep the baking soda active when the mixture is fried.
17-You can also test for spicyness and salt after frying a small portion and make adjustments to the other portions, if needed.
18-Take the mixture and make into small balls or any shape really and drop into the hot oil.
19-Some mixture can also be sort of crumbled into the oil to get crispy bits of fried onion, chillies and curry leaves.
20-The key is to make small bits and pieces rather than a few large fritters.
21-Fry until golden brown.
22-The crumbled bits may be done earlier than bigger bites.
23-Drain on paper towels.
24-Repeat for the remaining portions of the raw mixture.
25-Store in an air-tight container.
26-Variations: Finely chopped mint and cilantro can be added to the mixture.
27-Or the quantity of onion can be reduced and whole cashew nuts can be added.