Wash and peel the potatoes.
Make the thin slices of potatoes and soak the slices in water till you prepare the stuffing.
Now, in a pan add oil, hing and besan (gram flour). Roast besan till it changes its color and turns aromatic.
Cool down roasted besan and then add garlic paste, ginger paste, cloves powder, black pepper powder, white sesame seeds, salt to taste, roasted cumin powder, coriander powder, kashmiri red chilli powder, sugar, lemon juice and oil. Mix well. Spicy masala is ready.
Strain the potato slices from water.
Now place stuffing on each potato slice and place another slice on it and press it.
Then in a bowl, add besan, rice flour, asafetida, turmeric powder, salt, and a pinch of baking soda. Gradually add water and make a thin batter.
Add hot oil and mix well. Bhajiya batter is ready.
Now dip each dabda in the batter and carefully put it in the hot oil. Place 3-4 dabda at a time.
Keep flame medium and fry until golden brown from both sides.
Drain on a paper towel.