Add onions, salt, Kashmiri red chili powder, ginger, cilantro, green chilies, and asafetida to a large mixing bowl.
Mash the ingredients using your fingers until they all come together.
Keep the bowl aside for 10 minutes.
Now add chickpea flour, rice flour, and vegetable oil to the bowl and mix well.
Add turmeric powder, and 1-2 tablespoons of water and mix well to make a thick pakoda batter.
Heat vegetable oil for frying in a pan over medium-high heat.
Once the oil is hot, reduce the heat to medium.
Drop small pakoda in the hot oil using your fingers and fry until they are golden brown and crisp. Flip the pakoras a few times while frying to ensure even browning.
Drain on a plate lined with paper towels. Sprinkle chaat masala on top and serve immediately.
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