Take 500 grams or 3 medium-sized potatoes. Peel the potatoes and grate them using a large-hole grater.

Wash the grated potatoes well to remove excess starch. Add some water and soak them for 5 minutes.

Also, cut 3 medium-sized onions into medium-thick slices. Add a little salt to the onion slices and mix well.

Now, in a mixer jar, add 2–3 green chilies, 1-inch ginger, 4–5 garlic cloves, and 1 tsp cumin seeds. Grind them coarsely and keep aside.

Then, remove all the water from the grated potatoes and transfer them to a mixing bowl. Add the onion slices, ground green chili-ginger-garlic paste, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, a pinch of hing, ½ tsp ajwain, salt to taste, and some chopped coriander leaves. Mix everything well.

Gradually add ½ cup besan and ½ cup rice flour, and mix until the mixture binds together properly.

Heat oil for frying. Lightly wet your hands, take a small portion of the mixture, shape it slightly, and carefully drop it into the hot oil.

Fry the bhajiyas on medium flame until they become crispy and golden brown from both sides.

Crispy Batata na Bhajiya is ready. Serve hot with chutney.