Wash 2 cup of murmura with some water.
Take washed murmura into the mixing bowl. Add curd into murmura and mix well.
Cover and rest mixture for 15-20 minutes, so murmura absorbs curd easily.
Then add ginger paste, chopped green chilli, chopped onion, grated carrot, chopped capsicum, coriander leaves, grated potatoes, red chilli powder, turmeric powder, chaat masala, jeera powder, garam masala, red chilli flakes, salt and gram flour. Mix well.
Heat oil in a pan, add mustard seeds, hing, and sesame seeds. Sauté and add tadka into bhajiya mixture. Mix well.
Dip your fingers in water so the batter doesn’t stick while dropping it in the oil, it is not necessary to shape the bhajji, any random shape will do, but make sure you flatten the mixture lightly and drop them in hot oil.
Heat oil before you add the bhajis, and lower the flame to medium. Once the bhajis are all added and do not touch the bhajis until the outer covering is set. Otherwise, the bhajis will disintegrate in the oil.
Now increase the flame a little and fry them slowly until crisp & golden brown.
Remove on a wire rack and serve hot and crispy along with the spicy green chili chutney, you can also pair these up with your favorite dip.