Add ginger and green chilli.
Grind to a coarse paste maintaining required consistency.
Add minimum amount of water and grind it.
Remove it to a bowl.
Season with salt and hing.
Add crushed black peppercorns and coriander seeds.
Add little water to get a smooth, medium consistency batter.
Whisk well with a fork or a balloon whisk for at least 1 minute.
This helps in getting soft bhajiyas.
Heat about 2 to 3 cups of oil in a thick bottom pan.
Keep the flame medium.
With a spoon, drop in a few bhajiyas at a time.
Let them fry to golden brown all over.
Remove on a paper towel or a sieve.
Make all bhajiyas in the same way.
Serve hot with dhaniya-pudina chutney.