You need 5 boiled potatoes for this recipe, so you can boil the potatoes by pressure cooking them for 2-3 whistles in a pressure cooker or boil until done.
In a pan, add some desi ghee, you can use oil too and heat it.
Now add in the jeera, ginger (Chopped), green chilies (Chopped & as required), crushed saunf (Fennel seeds), crushed coriander seeds (Sabut dhania), dry red chilies & sauté for a minute. Do not overburn the spices.
Now add in the hing (Asafoetida), turmeric powder, red chili powder, soaked methi, and besan (Gram flour) & cook for half a minute or till oil separate from its sides.
Now roughly crush or mash the potatoes with your hands and salt. Mix well.
Add the water, I used 500 ml water because the sabzi thickens if we do not serve immediately. You can adjust as required.
Cook for 8-10 minutes on medium flame.
Now add in the jaggery, amchur powder, kasuri methi, and black salt and mix well.
Add some fresh coriander and serve the delicious batata bhaji with fluffy puri.