Step-by-Step Instructions

1. 1.Prepare the Batter

   Add 2 cups of gram flour into a sieve and sieve it well into a mixing bowl to remove any lumps.

2. 1.Add Dry Spices

   To the sieved gram flour, add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, a little asafoetida, crushed carom seeds, 1 tsp salt, and 1-1.5 tsps red chili flakes.

3. 2.Mix the Batter

   Gradually add water while whisking to prepare a smooth batter. Continue whisking until the batter is smooth and free-flowing, thick enough to coat a spoon without forming ribbons.

4. 3.Add Fresh Coriander and Rest

   Add chopped fresh coriander to the batter and mix well. Cover the bowl and let the batter rest for a while.

5. 4.Prepare Potatoes

   Take 2-3 peeled potatoes. Slice them using a mandoline, ensuring the slices are neither too thick nor too thin, aiming for slightly transparent slices.

6. 5.Wash and Dry Potatoes

   Soak the potato slices in water and gently mix to wash away the excess starch. Drain all the water, then spread the slices on a clean, dry cloth and pat them dry to remove any moisture.

7. 6.Add Hot Oil to Batter

   Recheck the batter consistency; it should be smooth and free-flowing. Heat oil in a Kadai for frying. Once hot, add 2 tablespoons of this hot oil into the batter and mix it immediately.

8. 7.Coat and Fry Bhajiyas

   Dip each potato slice one by one into the batter, ensuring it's fully coated. Carefully add the coated potato slices into the hot oil. Pour hot oil over the bhajiyas using a slotted spoon to help them puff up beautifully. Reduce the flame to medium and fry them until they turn golden brown on both sides.

9. 8.Remove and Fry Remaining

   Once nicely done and golden brown, remove the Aloo Bhajiyas from the oil. Similarly, fry the remaining batches of bhajiyas.

10. 9.Fry Green Chillies

    In the same oil, fry some slit green chilies until they are slightly blistered. Remove them and sprinkle salt over them.

11. 10.Serve

    Serve the hot Aloo Bhajiyas immediately, garnished with the fried green chilies. They can be enjoyed with garlic chutney and green chutney, or served as a Bhajiya Pav by placing them in a bun with chutneys and dry garlic chutney.