3 onions (large, spiralized or sliced thinly)
1/2 cup chickpea flour
1/4 cup rice flour
2 tablespoons oil + extra for brushing on onions
2 green chillies (finely chopped)
1/2 teaspoon red chili powder
1/2 cup + 1 tablespoon water
Salt (to taste)

Pre-heat oven to 400F. Line a baking sheet with a parchment paper.
Combine all the ingredients including onions, in a bowl and mix until there are no lumps. The batter might be slightly runny which is okay. It should just about coat the onions.
Take a tablespoonful of onion batter at a time, shaking off any dripping batter and place them on the sheet at equal distance.
Bake in the oven for 22 minutes till cooked through and the top is golden brown. Half way through, at about 15 minutes, brush the pakodas with oil and continue baking.
Serve immediately with ketchup and coriander chutney. Storing these onion pakodas for later makes them soggy so eat immediately.