Re: pakoray
To my besan I add salt, chilli powder, whole zeera, garlic powder, fresh green chillies choppd, lemon juice and a pinch of baking soda.
When mixing it I add just enough liquid to the besan to make a thick paste and beat out all the lumps. Then drizzle water a little at a time until it's the right consistency. I'll put it aside for at least 15 mins, then just before making my pakoras I add chopped onion and corriander. Never add chopped onion before as it makes the batter more liquidy as it releases water.
I always heat the oil up to a high tempreature, but then reduce the heat on the stove before dropping the pakoray in allowing them to fry in a medium heat. As soon as I've dropped them in I move the pan so that oil coats the pakora's but then let them sit for a few mins to ensure they are cooked on one side before turning.
I use a wok to fry my pakoras too but fill it up 3/4 of the way so I deep fry. I find that's better for pakoras as they soak up far less oil.