Add the finely chopped potatoes. Ensure they are washed and drained well.

Add the finely chopped onion.

To the vegetable mixture, add coriander powder, hand-crushed cumin seeds, hand-crushed carom seeds, and asafoetida.

Add the crushed green chilli, ginger, and garlic paste.

Stir in turmeric powder and salt.

Add the chopped coriander leaves.

Add the rice flour (or cornflour).

Add the gram flour (besan).

Finally, add a little red chilli powder.

First, mix all the ingredients well without water.

Then, gradually add a little water at a time, mixing until you get a batter consistency suitable for making pakodas (bhaji). Be careful not to add too much water. The mixture should hold its shape.

Heat oil in a pan until it's very hot.

Once the oil is hot, reduce the gas to medium.

Carefully drop small portions of the batter into the hot oil.

Don't overcrowd the pan. Fry in batches if necessary.

Let them fry for a bit before turning them.

Fry the pakodas on medium heat, turning occasionally, until they are golden brown and crispy.

Once golden brown and cooked through, remove the pakodas from the oil and drain any excess oil.

The pakodas should be crispy on the outside and cooked through on the inside.

Serve hot with sauce and chutney.