Combine the flours, salt, powdered spices and green chilies in bowl. Mix
well
with a wire whisk.
Slowly add cold water while whisking the batter until
it achieves the consistency of medium-light cream. when you dip the
vegetable in the batter, it should be completely coated but neither thick and heavy
nor runny and thin.
Use extra water or flour to adjust the consistency. Let the batter sit for ten or fifteen minutes.
Heat fresh ghee or oil, to the depth of 6.5-7.5 cm in your fryer, to 180 degrees Celsius.
Dip 5 or 6 pieces of vegetable in the batter and, one at a time, slip them into the fryer.
The temp will fall so try to maintain the 175-180 degrees.
Fry them until they are golden brown - turn them while they are deep frying to cook evenly.
Remove with a slotted spoon when done, drain on paper towels and serve immediately.
Mix the besan with the dry spices, salt and turmeric, and add the water.
You can make a lot of different kind of pakodas:
onions but dont use really big slices of onions though, they dont hold the
batter very well
potatos - thin potato-chip slices, my favorite kind,
egg-plant pakodas or how my mom got us to eat egg-plant, again thin slices
cauliflower florets,
large green chillis
one of my friends even made beef pakodas, but I didn't try those!
Once you dip your veggies into the batter, deep fry them in a kadaai or wok.
Just use oil, ghee makes them way too rich. You can fry about 5-10 pakodas
at a time, depending on how big your pieces are and how wide your
wok/kadaai is.
One little tip -- when you're getting the besan, try looking for something
called "Chaat masala". Chaat masala is something thats sprinkled on chaats
as a garnish. (I even use chaat masala on salads, but then I use garam
masala with chinese stir-fry, so...)
Sprinkle some chaat masala on your pakodas and serve with your favorite
chutney.