Prepare batter with 1 cup besan, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp ajwain, 2 tbsp rice flour, chopped coriander leaves, 3/4 cup water and salt.
Make thin slices of potato.
Make 2-3 slits into the chili.
Heat oil on a medium heat. Put a drop of batter into the oil and if it does not stick to the bottom and float in the oil then consider the oil is ready for frying.
Dip potato slices and chilies in the batter. Make sure they are coated on both sides with batter. Fry the fritters on both the sides on medium heat.
For onion Pakoda (fritters):
Julian the onion.
Mix 1 tsp red chili powder, 1/2 tsp turmeric and salt and keep it aside for 15 minutes.
Mix 1/2 tsp ajwain, 1/2 cup besan, 2 tbsp rice flour, chopped coriander leaves and 2-3 tbsp water.
Fry the fritters.
Notes
You can also use bell peppers, cauliflower florets, spinach leaves in this dish.