In a mixing bowl, take some water and grate 2 medium-sized raw potatoes using a grater. Wash the grated potatoes well and remove the excess water.

Transfer the grated potatoes to another mixing bowl.

Now, in a mortar and pestle, add 3–4 green chillies, 1 inch ginger, 6–8 garlic cloves, and 1 tsp cumin seeds, and crush them coarsely.

Add this green chilli–ginger–garlic mixture to the grated potatoes. Also add 1 cup finely chopped onion, ½ cup coriander leaves, 1 tbsp sesame seeds, ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, 1 tsp ajwain, a pinch of hing, ¼ tsp baking soda, and 1 tsp lemon juice. Mix everything well.

Gradually add 2 cups besan and bind the mixture. Do not add water while binding the mixture.

Now slightly wet your hands and take a medium-sized dough ball from the mixture.

Heat oil in a pan. Flatten the dough ball with your hand to make a small, thin besan poli, place it in the hot oil, and fry until it becomes crispy and golden on both sides.

To make besan poli without deep frying, heat a pan, place the dough ball in the centre, wet your hand, and gently spread it. Add a little oil around the sides and cook until it becomes crispy on both sides.

Serve hot besan poli with chutney or tomato ketchup.