Wash the onions and slice them lengthwise and place in a mixing bowl.
Finely chop the chillies and curry leaves and transfer to the mixing bowl.
Add salt and mix well with a spatula and keep aside for 10 mins.
Adding salt will get the moisture out from the onions.
Add chick pea flour (besan), rice flour and cumin. Mix them well altogether with hands while squeezing the onions. Add little water. Make a thick batter coating all the onions.
In a thick bottomed pan heat oil for deep frying. Drop in a little amount of batter to the hot oil. If it rises immediately, then the oil is hot enough for the pakoras to be fried.
Now using your fingers gently drop a spoonful of batter into the pan.
Fry till golden brown while moving them intermittently and transfer to kitchen paper.