Ingredients:

For Bhajiya:

• Gram Flour (2 cup)
• Chili Powder (1 tsp)
• Turmeric Powder (1 tsp)
• Cumin seeds (1 tsp)
• Salt
• Potato (Peeled & thinly sliced)
• Oil (Sunflower/ Vegetable/ Canola)

For Mint Chutney:

• Mint Leaves (2 cups)
• Coriander Leaves (1 cup)
• Green Chilies (4-5)
• Ginger (1/2 inch)
• Lemon Juice (1 1/2 tbsp)
• Salt (To Taste)

Directions:

For Bhajiyas:

In a deep pan add oil and let it heat.

In a bowl, combine the gram flour, chili powder, turmeric powder, salt (to taste) and whisk it together. Add water and keep whisking till it all of it combines together and has a fluid consistency. Add a tablespoon of the heated oil to the batter and whisk it.

Once the oil is heated dip the potato slices into the batter and then transfer it into the hot oil and deep fry it till it attains a golden brown shade and then scoop it out of the oil and transfer it on to a paper napkin to get rid of any excess oil.

For Mint Chutney:

Add all the ingredients into a blender or food processor and add some water and blend it to a paste.

You can serve it with dinner roll or pav with some fried green chilies.