Wash and drain the ponk. Reserve 2 tbsp aside and take the rest in a mixer along with green chilies, garlic, and ginger.
Grind to a coarse paste and the flours, salt, oil, lemon juice, pepper powder, sugar, and ajwain.
Mix everything together to a thick batter, the paste should be thicker than dropping consistency.
Heat oil in a Kadai, when ready to fry add a pinch of baking soda/eno to the batter and add hot oil to the batter.
Drop a tbsp of batter into hot oil and deep fry on medium heat.
Cook till it cooks through and drain on to a kitchen towel.
Serve with a hot drink.