In a large bowl add all the batter ingredients, and mix using your hand. Massage the onions with your fingers while mixing so they release their moisture. You can leave the mixture for 5-10 minutes which gives the onions more time to release their moisture. If needed, add 1-2 tablespoons of water. You want a clumpy mixture to form
Deep Fry Method: Use a small scoop (or your fingers if you are comfortable) and drop the pakoras in the oil. Fry in batches of 4-6 to not over crowd the kadhai. Cook several minutes per side until the pakora is golden brown. Turn the pakoras to make sure they cook evenly on the other side.
Transfer the pakoras to a paper towel lined plate or bowl. Sprinkle some chaat masala. Serve hot and with chutney or ketchup.
Air Fryer Method: Spray air fryer with some oil. Pick some batter in your fingers, and flatten in a patty like shape. Then place it in the air fryer basket. Make sure the pakoras don't touch each other. Do not overcrowd. Spray some oil on top.
Air fryer at 350°F for 12-14 minutes. Flip the pakoras at about 9 minutes. Once they are golden and crispy, take out on a plate lined with paper towel. Sprinkle some chaat masala. Serve hot and with mint cilantro chutney or ketchup.