In a large bowl, combine red onion with salt until well mixed. Let stand for 5 minutes until onion juices are released.
Stir in eggs, chopped cilantro, green chili, garlic, ginger, cumin, coriander, and garam masala.
In a medium bowl, whisk together besan, cornstarch and baking powder.
Sprinkle over onion mixture and toss with 2 forks until ingredients are just coated and most of the flour is moistened. Do not over-mix into a paste. Let stand for 5 minutes to allow flour to continue absorbing liquid.
Preheat air fryer at 400°F (200°C) for 3 minutes.
Line air fryer basket with parchment paper. Use two forks to place 1/4 cup (60 ml) mounds of mixture onto parchment, spacing at least 1-inch (2.5 cm) apart, in batches as necessary. Spray lightly with oil.
Air fry for 12 to 15 minutes or until golden brown. Transfer to plate and repeat with remaining pakoras.
Serve pakoras immediately, garnished with cilantro leaves and tamarind chutney for dipping.
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