Cut across half way on one side the baby potatoes. Then in a pressure cooker steam potatoes about 2 whistle on medium flame.
Once cooked, peel the skin from the potatoes.
In a pan, add little oil and roast boiled potatoes for 1-2 minutes.
In a bowl mix 3 tbsp dry garlic chutney and lemon juice.
Fill chutney mixture gently into slits of potatoes.
Now in a bowl, add gram flour, rice flour, hing, salt, turmeric powder and baking soda. Then add water little by little and make slightly thick coated batter. Add oil and mix into batter.
Add stuffed potatoes in a batter and coated with batter.
Heat oil in a pan, once oil is hot, drop a small drop of batter into the oil. The batter will rise to top then oil is ready to fry.
Add potatoes in a batter and fry them on medium flame.
Fry bhajiya till become crispy from both the sides.
Serve hot bhajiya with chutney.
