Bhajias are a hot favourite in monsoon and can be made from a vide ranging choice of vegetables. The batter is made from Besan with salt, chilli powder, asafetida, little turmeric and a pinch of soda-bi-carb.

B A T A T A B H A J I A S (snack) :

Method :

Peel the potatoes and cut them diametrically in 2 mm slices. Soak them in water for a few minutes remove from water, allow the water to drain. Dip the potato wafers one by one batter and deep fry.

G R E E N C H I L L I E S B H A J I A S (snack) :

Method :

Take long chillies which are not very hot variety. Slit it remove the seeds. Make a batter of besan with salt, asafetida and a pinch of soda-bi-carb and keep the batter thick. Dip the chillies in the batter. Do not stuff but some batter should go into the slit oil deep fry.   
For other varieties, you can use cabbage, palak, arvi leaves. The leaves should be finely chopped. Mix besan and other masala, add required quantity of water. Do not make a loose batter. Deep fry the bhajias.
   
For onion bhajias. Cut onions into long strips and mix besan and the masala. Do not soak the entire quantity at one time because the mixture will tend to become loose and the bhajias also will not remain crisp, so as you make the bhajias add besan.