In my books not having pakodi's in monsoon is a cardinal sin. So here I am presenting my kind of Pakode's/ Bhajiya's. The kind which we make up North, the kind which I miss in Mumbai. Out here you get either onion bhajiya or an aloo bhajiya. You will never find Paneer/ Gobhi/ Brinjal/ Mix bhajiya's etc. So without much ado lets get on the recipe
Besan / Gram Flour: 2 Cups
Water: Less than a cup but honestly based on your judgement
Baking Soda: A pinch
Salt: To Taste
Ginger Garlic Paste: 1/2 Teaspoon
Ajwain: 1/2 Teaspoon
Red Chilly Powder: To Taste
Garam Masala Powder: 1/2 Tsp
Cilantro Leaves: 1 Tbsp
Green Chilly: Depending on your hotness intake capacity
Onions: 4 medium sized
Potatoes: 4 medium sized
Oil To Fry
Take the besan in a big utensil, add a little water (it must be enough to move the besan around but ensure that you don't put too much water, so add little by little) and the baking soda. Start beating the besan either by hand or a whisker. The consistency of the batter is on a thicker side. Beat for at least 5-10 minutes and to check if its done there is a simple test. Take water in a glass and drop a small drop of besan in it, if the drop floats up your batter is ready. Keep it aside. It is advisable to first make the batter ready to give it some standing time.
Finely chop the Onions, green chilly, dhaniya leaves & potato. Heat sufficient oil in a kadhai in the meanwhile. Now add the ginger garlic paste, ajwain (it helps in digestion), garam masala powder, Salt, Chilly Powder & Salt in the besan batter and mix it well. Then add the onions & potatoes in the batter, mixing it well. If you feel that the batter is too thick add a little water but remember that onions & salts leave a little water after some time. If you feel the batter is runny add a little besan.
Check if the oil is well heated by dropping a small ball of besan in it, if it springs up immediately the oil is ready. Drop small small balls of onions & potatoes in the oil at high flame, let them cook for a min and then reduce the flame to medium. Turn the pakoda's around after 2-3 mins and cook from other side. When the bhajiya's start turning a little golden in color increase the flame stir for a minute & take them out spreading them on a tissue paper to drain the excess oil. It takes anywhere between 10-15 mins for one batch of pakode's to cook.
Serve with green chutney and pipping hot tea/ coffee.
Alternatively you can even add small pieces of Cauliflower / slices of brinjal/ cubes of paneer/ slices of boiled egg in the besan batter and fry them. You can even make plain onion Bhajiyas by slicing them finely and similarly plain aloo bhajiyas by cutting them in slices.
Enjoy the Rainy season this weekend :)