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

You Need :

• 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

You Do:

1. Mix everything in blue to make a thick paste.
2. Heat oil for deep frying, in a Kadai.
3. 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 ;)                                                                                                                                                                      
4. 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.                                                                                                                                                            
5. Fry the fritter till golden from each side.
6. Remove over to a tissue to soak out all the extra oil.

                     

Done ! Server with a ketchup or green chutney.