In a large mixing bowl, add sliced onion then gram flour, whole wheat flour, green chilli, red chilli, asafoetida and salt. Whisk it with a spoon.

Before making batter, heat up a wok and oil. Meanwhile prepare batter by adding water gradually in little quantities and mix all the ingredients such that sliced onion is coated well with flour batter. It should be like moist sticky dough.

Note a.Do not add more water unless required. If batter becomes too watery or thin then pakodas will not turn crispy also they absorb lot of oil while frying.

Note b.Some times I don't add water. If you press sliced onions along the mixture, it will release enough water to make sticky dough. I guarantee this way making pakoras are the crispiest onion pakora.

Note c.Now check whether oil is hot or not by dropping a pinch of mixture in hot oil, if it comes upward immediately, then oil is sufficiently hot for deep frying.

Take a tablespoon of dough mixture from Step2 loosely and drop in hot oil. Fry until cook and get golden brown. Keep flipping in between to ensure the even cooking.

Take them out in a paper tissue and serve hot.