Firstly onion pakoda

At thinly sliced onion to a mixing bowl

Add half cup besan pinch of carom seeds ajwain a pinch of hing haldi half a teaspoon of red chilli powder some chopped coriander leaves salt as required

Mix well above ingredients and let it rest from five to ten minutes as onions old leave moisture.

Heat oil for deep frying in kadai

At one spoon of hot oil in a bhajji batter

Add spoonful of batter to the hot oil fry on the medium flame

Fry till they turn crisp and golden brown by flipping in between

Once fried properly remove on kitchen paper towel

Batter for potato and mirchi bajji.

Take gram flour in a mixing bowl to that add all dry ingredients. Add water to form a thick batter

Peel and slice the potato thinly in rounds

Heat oil for frying in a kadai.

Dip each potato slice in the batter and put in hot oil

Fry aloo pakodas till golden brown and crisp

Drain the pakodas on paper towel to remove excess oil.

For mirchi pakoda slit the green chilli from one side take care not to break the chillies. remove seeds and the pith from chilli

Deep the chilli in the batter and coat batter evenly.

Deep fry the batter coated green chillies in oil till they turn golden brown and crisp