Cut the potatoes into small pieces. Wash the potato pieces with water to remove the extra starch.

Sieve the water and dry the potato pieces.

In a mixer jar, add green chili, ginger, garlic cloves, cumin seeds, and coriander seeds. Grind it into a coarse paste. Keep it aside.

In a mixing bowl, add the potato pieces, ground chili-garlic paste, onion slices, coriander leaves, white sesame seeds, turmeric powder, salt, hing, ajwain, red chili powder, dry mango powder, cumin powder, and black pepper powder. Mix well.

Then add rice flour and besan gradually. Mix well.

Wet your hand slightly and make portions of the mixture and slightly flatten them with your palm.

Then heat oil in a tawa and drop the mixture with your fingers (refer to video).

Fry on medium-low flame, stirring occasionally and cook until it becomes crispy on both sides.

Lastly, drain off the snacks on a wire rack and enjoy with hot tea and fried chili.