Shallow fried pakodas

I was craving pakodas yesterday afternoon, but just didn't want to go through the trouble of taking all that oil out to make a couple of pakodas for myself. Paniyaram pan and a little bit of ingenuity to the rescue. It was okay- NOT like the real stuff, but good enough for the effort put in. And with this success, kadhi chawal will become a lot more accessible too.

Chop 1/2 medium onion, and 1 green chilli
To 1/3 cup besan, add jeera pwd, dhania pwd, red chilli pwd, salt (all to taste), and make a smooth batter with 3 tbsp buttermilk.
Mix the onions and green chillies.
Grease the paniyaram pan, pour in the batter and allow it to cook on low heat till one side is done. Turn it over and cook the other side.

It doesn't taste anywhere near as good as real pakodas do, but considering the convenience, it is well worth a try.