Crispy Onion Pakora

Add the sliced onions to a large mixing bowl. Sprinkle in salt, red chili powder, ground ginger, chopped cilantro, and green chilies.
Use your hands to massage everything together until the onions start to soften and release moisture. Let this sit for about 10 minutes.
Heat 2 tablespoons of oil in a small saucepan. Add this, along with the chickpea flour, to the bowl. Mix well to coat the onions evenly.
Sprinkle in turmeric and add a little water, start with 1 tablespoon and add another if needed, just enough to bind the mixture. You want a thick, sticky batter that holds together when scooped.
Heat oil for frying in a deep pan over medium heat. Once it’s hot (a small drop of batter should sizzle immediately), reduce the heat slightly to maintain a steady temperature.
Drop spoonfuls or small clusters of the batter into the hot oil. Fry in batches without overcrowding.
Flip occasionally and fry until the pakoras are golden brown and crispy on all sides, about 4 to 5 minutes per batch.
Use a slotted spoon to remove them and place them on a paper towel-lined plate to absorb excess oil. Serve hot with green chutney, tamarind chutney, or plain ketchup.