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1
To make the sauce, combine the cilantro, vinegar, olive oil, jalapeno, coriander, and salt in a mini food processor or blender and process until smooth, scraping down the sides as needed.
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2
Transfer to a small serving bowl and set aside.
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3
(The sauce can be made up to 1 day in advance and refrigerated, covered.)
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4
Use a whisk to stir together the chickpea flour, cilantro, cumin, salt, and baking soda in a medium bowl.
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5
Whisk in the water to form a smooth batter.
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6
Set aside for 10 minutes.
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7
While the batter is sitting, pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan).
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8
Bring to 365F over medium heat.
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9
Use a wooden spoon to stir the batter, then add the onion, stirring well to evenly blend.
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10
Scoop up a heaping tablespoon of the onion mixture and gently add it to the hot oil.
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11
Repeat to form 4 or 5 more pakoras and fry until nicely browned and crisp, 3 to 4 minutes, gently turning the pakoras once or twice for even cooking.
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12
If they brown too quickly, the inside risks not being cooked through; reduce the oil temperature a bit if needed.
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13
Lift out the pakoras with a slotted spoon and set aside on paper towels to drain while frying the remaining batter.
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14
Arrange the pakoras on a plate or platter with the sauce alongside for dipping.
