In a mixing bowl beat the curd until it loses all its lumps. Add suji and mix it well with the curd to combine them well. Add ¼ cup of water to make it into a batter. Let it rest for about 15 minutes.

By this time the suji has soaked all liquid, add a little water again and stir.(Add water accordingly to make the batter of a thick consistency)

Add all the chopped vegetables such as capsicum, onion, coriander, green chilies, chat masala, ginger garlic paste and mix all the ingredients well.

In a deep bottom pan, add oil and let it heat. Now to check whether the oil is ready for frying, add a little bit of this batter and if it comes up immediately then it means that they are oil is ready for frying.

Quickly add salt to taste and eno into the batter and mix well for a minute.

Now taking a small amount of this batter in your hand or on a spoon drop them in the oil.

Now fry the Pakode till the time they are golden brown from all side this can take anywhere from minute to minute and a half. (I avoided using red chili powder or turmeric powder to the brilliant color, this is purely option)

Once they are golden in color from all side it’s time to remove them on a kitchen towel.

Serve while hot with some green chutney or tomato sauce.