So you thought bhajias or pakodas were only about onions and potatoes. Of course, these are the main leads, but if you take a quick mental tour of India, you'll find a whole cast of talented supporting artists in the Bhajia Ensemble. Come meet the supporting cast (in alphabetical order):

Ajwain Amma: whole carom leaf - is sharp-tongued, piquant, and has the last word
Brinjal Bala: Eggplant sliced - that's the siren from the south
Capsicum Devi: large pieces - she's a robust, chunky dancer
Cauliflower Kumari: little florets - has a great dress sense, frills and flounces
Jhinga John: whole prawn - that's the exotic guest appearance
Kaddu Kumar: thick ash gourd slices - brings a quiet, subtle art-cinema type
Mirchi Junior: Chilli kept whole - tastes sharp and biting, to vampish effect
Mirchi Senior: Large chilli stuffed with spiced potato - has the stage presence of a senior artist
Mushroom Mala: whole or sliced - this newcomer's rising on the popularity charts
Palak Pasha: Spinach whole leaf - looks lean-mean, with crunchy dialogue delivery
Paneer Babu: soft chunks - is the low-key, but popular second hero
Zucchini Zulfi: thin slices - has a small but loyal fan following

Better Batter
If you thought that all these can be dressed in only one kind of Formula Batter: Gram flour (besan), think again. Gram flour is great, and an all-time favourite, but do try these variations too: Moong dal flour - it's subtler tasting and easier to digest for a lot of people. A mix of ragi, rice, jowar and besan flours: healthy and different, great texture. Corn flour and maida: not much nutritionally, but great when you want a thin very crunchy coating, like a tempura.

Some Trade Secrets
Actually these should be called Home Secrets, given that quite a few in the business - swishy restaurants in particular - just can't seem to get bhajias right.

Rule 1: Sneak in a little rice flour into any batter you're using - guarantees that extra crunch.
Rule 2: Oversalt the batter slightly - the fried version comes out just right.
Rule 3: Flavour the batter with turmeric, red chilli powder, whole jeera (cumin) and ajwain (carom) seeds - just a dash of each.
Rule 4: Throw in a pinch of soda - isn't the healthiest thing to do, but it's another crunch-maker.
Rule 5: Plunge the bhajias into really hot oil and then lower the heat, so that the veggies inside cook.
Rule 6: Drain thoroughly of oil - as much for your health as for the crunch.
Rule 7: Never dip just round slices of onions for onion bhajias. They get soggy and stupid inside. Always separate the rings or slices for that crunchy 'khekda' (crab-like) onion bhajia which is the hallmark of any great bhajia platter.
Rule 8: Serve with tomato ketchup, coriander/mint chutney, dry garlic chutney or tamarind chutney. They're all worth the effort.
Rule 9: Keep the chai flowing. The one with a hint of mint and lemon grass and masala goes best.
Rule 10: Make and serve plenty, even if it's just for 4 people. Nothing as ungracious and unsatisfying as a platter with 2 potato bhajias, 1 onion, 1.5 capsicum, 0.5 palak…etc.

To Wash it Down: Ginger-lemon
The debate about lime/lemon/sweet lime/nimbu/shikanjbi - which is which - is quite endless, unless you stop everyone from talking with this superb drink, simply named Ginger-lemon. You could think up a more exotic name, if you're that way inclined. It's a known digestive and works wonders for a bhajia-indulged stomach.
Makes 1 glass
1-cup fresh mosambi (sweet lime) juice
Juice of ½ nimbu (lemon/lime)
An inch of tender ginger
1 tbsp sugar
2 mint leaves
Salt and pepper
Soda water (optional)
Grind the ginger in a grinder and extract all its juice.
Mix with the lime and mosambi juice and run through a mixer to froth.
Add a dash of soda water if you like and garnish with mint leaves.
You could also lace it with a little something. A slosh of vodka would be great - but hey, you know your own poison better.

Anandi