Cut potatoes and onion into medium-thick slices.
Now in a grinding jar, add coriander leaves, green chilli, ginger, garlic, black salt, chaat masala, cumin powder and sev. Grind into a smooth paste. Chutney is ready.
Take one slice of potatoes and then make a thick layer of chutney which is topped with an onion slice. Ready all bhajiya in the same way.
Then in a mixing bowl, add besan, rice flour, salt, hing carom seeds, and red chilli flakes. Add water and make a thick batter. Then add baking soda and lemon juice. Mix well.
Add chutney stuffed bhajiya in a batter and coat it properly.
Heat oil in a pan, add bhajiya and fry on medium heat till it becomes crispy from both sides.
Serve hot bhajiya with tomato sauce.