I found the recipe very good and the extra advice useful also. I have two suggestions- 1. To the batter- I added 1/2 tsp baking powder to soften the batter, it also helped the fried end product to 'puff' up. I also added 2 tsp dry fried ajwain seeds. 2. I soaked the potatoes or vegetables in water and baking powder for up to thirty minutes before frying to soften. Dry the vegetables. Jennifer
The addition of 1/2 cup of rice flour along with the besan is of prime importance to making pakodas of any kind, as the rice flour brings in the crispiness. If we use besan alone, once fried it will be soggy. The addition of garlic and ginger is optional, and can be added by those who prefer it. This can also be made with other vegetables like cauliflower, raw bananas, capsicum or banana peppers, and onion rings.
Liked the Recipe... :)