The king of all bhajiyas/pakoras, mix bhajiya are
super-quick and easy to prepare! I literally prepare them while the masala tea is brewing in the pot! They taste divine with homemade & a cup of steaming mint chutney ! masala chai
| Time: 15 minutes
1 large onion, thinly sliced
1 cup shredded spinach
1/2 cup finely chopped potatoes
1 teaspoon freshly ground garlic
1 teaspoon finely chopped green chillies or to taste
1 teaspoon freshly ground ginger
1/2 cup besan (chickpea flour/gram flour)
1/2 teaspoon carom seeds
1/2 teaspoon amchur powder (dried raw mango powder)
1/2 teaspoon coriander powder
1/4 teaspoon baking soda
Salt to taste
Oil for deep-frying
Combine all the ingredients for pakoras/bhajiyas except oil in a large bowl. Mix well.
Add about 1/4 cup of water or as required to make a thick batter and mix well.
Heat oil in a pan for deep-frying. The oil should be medium hot to fry perfect pakoras. Drop a bit of batter into the oil, the batter should come up, but not change color right away. Drop 6-8 spoonfuls (depending on the size of your pan) of the pakora mixture into the oil. Deep fry the pakoras on medium heat till they turn golden brown and crispy from all sides. Place them on a dish lined with kitchen towel/absorbent paper napkins to get rid of the excess oil.
Repeat the same process for rest of the pakora mixture.
Serve hot with tomato ketchup or