Mix all the ingredients, except the oil for deep frying together in a bowl.
Add a little water to make a batter of coating consistency.
Mix batter by hand for at least 3-4 mins.
Heat oil in a kadhai (wok) and drop batter, a teaspoon at a time.
Fry about 6-10 bhajiyas at a time on medium heat until golden brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.