Method : 

 Using a sharp knife, slice the onions into thin rounds. Separate the slices and set them aside on a plate. 
 In a bowl mix together the flour, chili powder, ground turmeric, baking powder and asafoetida. 
 Add salt to taste. Sift the mixture into a large mixing bowl. 
 Add the coarsely crushed seeds, onion slices, green chilies and fresh coriander and toss together well. 
 Add enough cold water to make a paste, then stir in more water to make a thick batter that coats the onions and spices. 
 Heat enough oil in a pan for deep frying. Drop spoonfuls of the mixture into the hot oil and fry the bhajias until they are golden brown. 
 Leave enough space to turn the bhajias. 
 Drain well and serve hot. 

Tips & variations :- 

 This versatile batter can be used with other vegetables including okra, cauliflower and broccoli. 

Ingredients : 

 White corn kernels - ½ cup 
 Capsicum, finely chopped - ¼ cup 
 Green chilies, finely chopped – 2 
 Rice flour – 3 tsp 
 Salt to taste  
 Oil for deep frying 

Method : 

 Purée the corn in a blender, without using any water, to get a coarse paste. 
 Combine the corn, capsicum, green chilies, rice flour and salt and mix well. 
 Divide this mixture into 8 equal portions. Shape each portion into a round; press the rounds lightly to make flat kebabs. 
 Deep-fry the kebabs in hot oil till they are golden brown. Drain on absorbent paper. 
 Serve hot with green chutney.