Bhajji : Pakodas : Indian Fritters
Monsoon is here and so are the Rainy special treats. As soon as the first rains washed the place, you get to see FB updates with bhajji-pakodas-fritters and a hot cup of tea.
It has become a tradition in our three plus year old household, first rains come in and The Foodie makes his favourite fritters. He prefers the potato ones but I do like the Onion ones too. So this mix bag of fritters make our rainy day
- Onion : 1 Medium : chopped in thin strips
- Potato : 1 medium : finely made into circular slices
- Gram flour (Besan) : 5-6 tbsp.
- Oil : 1 tbsp.
- Fennel Seeds : 2-3 tsp.
- Cumin Seeds : 1-2 tsp.
- Coriander Leaves : finely chopped : fistful
- Green chillies : finely chopped : 2-3 medium
- Red chilli powder : ½ tsp.
- Turmeric powder : ½ tsp.
- Salt to taste
- Water to make thick paste : about 4-5 tbsp.
- Oil to deep fry
- Mix everything in blue to make a thick paste.
- Heat oil for deep frying, in a Kadai.
- For Potatoes : take 3-4 slices at a time, cover with the besan paste and immediately slide in the oil. Use spoon, its easy and safe ;)
- For Onion : mix all the thin slices with the paste. Take a spoonful each time and slide through the oil. Traditionally this is done with hands but I find it very risky to take your hands so close to heated oil, so prefer a spoon.
- Fry the fritter till golden from each side.
- Remove over to a tissue to soak out all the extra oil.
Done ! Server with a ketchup or green chutney.