If you've never eaten hot, fresh-off-the-stove pakvada on a cold rainy day along with some masala chai to wash it all down, you're missing out. Pakvada, also known as pakora or pakoda, is a fritter of sorts that's typically made with onions, although there are seemingly infinite versions in India, including potato (aloo), spinach (palak), and paneer pakora. A batter is made from besan flour, turmeric, red chile powder, masala powder, salt, and chopped curry leaves, then a finely sliced onion is added, along with enough water to thicken the mixture. In my family, we add cashews, too. The whole thing is deep fried in oil and served hot, broken into bite-size pieces.