Drain the tuna very well and squeeze out excess moisture.
In a bowl, combine all ingredients except eggs, gram flour, and oil. Once mixed well, add the eggs and gram flour and mix further.
In a frying pan or wok, heat enough oil to submerge the pakoras at least halfway up. Pick up about a tablespoon of mixture with your hands and lightly pack it together to form a flattened round shape. Lower into hot oil and fry on medium-low heat, about 3 minutes per side. Fry in batches; do not overcrowd the frying pan.
When the pakoras are golden on both sides, remove and let rest on paper towels to absorb excess oil. Serve immediately.
