Mix everything except the water and oil in a large bowl until well incorporated. Slowly add in water to form a thick, sticky batter. You want the onions, spices and chickpea flour to be able to come together without being runny.
Heat enough oil in a deep wok for deep frying. Gently add in small dollops of the batter, not more than a tablespoon, to make the pakoras. Try and not crowd the wok by adding too many at a time.
Deep fry for 6-8 minutes on medium heat, turning them over to ensure that they brown and cook on all sides. Once the pakoras are golden brown and crisp, remove them on paper towels to soak up any excess oil. Serve hot with some Green Chutney or ketchup on the side!