Bhajias, also known as pakoras, are the perfect snack for a cold day! Make up a batch and serve them with tomato ketchup or sweet-sour tamarind chutney. Use any vegetable you like.

Ingredients

Vegetable of your choice — potato, cauliflower, spinach leaves, onion, paneer, for example

1 cup bengal gram flour (besan)

Water to make batter

1/2 tsp red chilli powder

Pinch of asafetida

1/2 tsp turmeric

1 tsp thymol seeds

Salt to taste

Cooking oil to deep fry

Preparation

Mix the gram flour and all the spices with a little water at a time, to make a thick batter (slightly thicker than pancake batter). Add salt to taste.

If using cauliflower cut it into bite-sized pieces. For potatoes and onions slice thin; for spinach leaves trim the stems and keep only leaves; for paneer cut into 1” cubes.

Pre-heat oil and reduce flame to medium. This will allow the bhajias to cook well both on the outside and inside.

Coat the vegetables well with batter and then deep fry till golden brown.

Drain on paper towels and serve with tamarind chutney or tomato ketchup.