Method
In a bowl, mix together the onions, potatoes, chillies, coriander, salt, methi, pepper and powdered masalas.

Mix in the besan using your hands. Mix well. Add very little water, try using as much liquid available from the onion, and potato as this is the variation from the usual bhajiya.

Once the mix is ready, keep aside for 8-10 mins.

Drop spoonfuls of the mixture in moderately hot oil. Occasionally turn and remove when half done. Prepare this before your guests arrive.

Tomato chili dip:
Just before serving proceed as follows: cut each half-done fritter into 2 pieces, re-fry in hot oil. Turn occasionally until crisp. Remove and drain excess oil.

Arrange on a serving plate and garnish appropriately.

Serve hot with the tomato imli dip.
Tomato imli dip:
Mix tomato sauce with the tamarind chutney. Mix well, chill and serve.

Chef’s variations:
For vegetarians: try other vegetables of your choice in the same recipe. Corn, green peas and spinach are good.

For non vegetarians: use minced chicken, mutton, etc with a veg combination.