2 large potatoes, sliced thinly
½ cup gram flour
1 teaspoons minced ginger
1-tablespoon rice or corn flour
1-2 teaspoons spice (cumin or coriander or carom seeds)
½- 1-teaspoon hot pepper (sriracha)
¼ cup or more fresh herbs (coriander, parsley or cilantro)
⅓-cup water plus more
½ teaspoon salt or more adjust to taste
In a large bowl combine gram flour, rice flour, ginger spice, hot pepper, salt and herbs.
Add water a little at a time- enough to form a thick paste that coats the back of a spoon.
Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.
Let it rest for about 5-10 minutes to absorb the flavor
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.
Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes.
Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil.
Repeat process until all the potatoes has been fried . Do add more flour to the batter as needed when it thins out. Adjust with spices
Using a slotted spoon, transfer bhajias to pan lined with paper towels.
Serve warm with this kachumbari, ketchup or chutney, according to