Pakora/Bhajiya does not need any introduction for any Indian, they are one of most famous snack people like to eat hot with hot tea or coffee especially when it is raining outsid. Men prefer them eating with drinks:) They are so crispy and yummy that you can never have enough of it.

Ingredients

Batter

• 1 cup chickpea flour/Besan - you can get this in any indian store
• 1/4 cup water, plus extra just in case.
• Chilli pepper, to taste
• 1 tsp amchoor/raw mango powder
• 1 pinch of hing/asoefetida
• 1/2 teaspoon salt and more to taste
• 1/4 cup chopped cilantro

Veggies: You can use your favourite veggies or other stuff such as prawns etc. these are my favourite

• 1 potatoe thinly sliced as chips
  
• 1/3 cup baby spinach leaves
• 1/2 red onion, chopped legnthwise

oil for deep frying

Direction

• In a medium bowl mix together the chickpea flour, spices and salt.
• Add the water and beat well to make a smooth batter. If it seems really thick, add more water tablespoon by tablespoon until you have a consistency that can be dropped nicely from a spoon.
• Add in the chopped vegetables and cilantro and mix well. 
• Heat the oil in a fryer or deep pot. You know it's hot enough when a small drizzle of pakora batter sizzles and rises to the surface right away.
• Drop tablespoons of the pakora batter into the oil. If your pot is shallow, make sure the pakoras don't stick to the bottom-you need enough oil to cover them completely so they don't sit on the bottom of the pan. Also, the oil shouldn't be too hot, otherwise the pakoras brown before the middle gets cooked. These are done when they are crunchy and a nice golden brown.
• Remove the pakoras from the oil and drain on paper towels. 

Serve hot with cilantro chutney!!