so here goes my recipe…
1 cup Rice flour
1/4 cup Gram flour
1/4 cup Wheat germ
5 to 6 sprigs of Dill leaves
1 tbsp chopped coriander leaves
1 stalk of curry leaves
3 to 4 Green chillies
Salt as required
Oil for frying
Chop Onions, pick out the tender stalk and leaves of dill leaves (do not use the thick stalk of the dill leaves), chop coriander leaves, chop curry leaves .
Before chopping all the greens wash them.
In a large bowl add Rice flour, Gram flour and Wheat germ, mix well.
Add required amount of salt , chopped onions, dill leaves, coriander leaves, curry leaves chopped green chillies.
Mix them all well together and leave them for few minutes.
Meanwhile heat oil for frying in a low flame.
Keep a colander lined with kitchen towel ready.
Check the consistency of the batter you will notice that it would have become softer as if you have added water to it, as onion gives out water when you mix it with salt, If you make the batter for Baajis already by adding water, you will end up adding flours to bring it back to the pakoda consistency as it would have too much water in it.
It is always better to do this way so when the onion gives out water, you will be able to judge how much water you need to make into a dough like consistency.
Adding less water also helps in using less oil when frying.
When your Baaji/pakoda dough is ready and by that time your oil would have reached its frying level, that is when you drop a little batter into it, it should come to the surface immediately that means your oil is ready to rock…
Take a spoon or using your hand drop the batter in small quantities and fry them till golden brown in colour, and take them out and drain them on the kitchen towel.
Take them out and serve them with ketchup to your kids and you can munch it just like that…