In northern India, these onion dumplings are called pakoras and in the southern regions they are called pakodis. In my opinion, pakoras have softer centres whereas pakodis are really crispy. It is a popular street snack in the South, where there is a stall around every street corner and the tired workers are drowning their tiffin of pakodis with hot masala chai. The smell of these dumplings being fried is equally tempting!
1 cup besan or chick pea flour
¼ cup rice flour
300 grams onions, peeled and sliced finely