Wash and peel 4 medium-sized potatoes. Using a slicer, cut them into thin, even slices.

Wash the potato slices in cold water to remove excess starch, then drain and pat them completely dry with a clean kitchen towel.

In a mixing bowl, add 2 cups of besan, ½ tsp turmeric powder, salt to taste, ¼ tsp ajwain, and a pinch of hing. Mix well. Gradually add 1¼ cups of water and whisk to make a smooth, medium-thick batter with a ribbon-like consistency. Cover and let the batter rest for 10 minutes.

In another mixing bowl, add 4 medium-sized boiled potatoes and mash them until smooth.

In a mixer jar, add 4–5 green chillies, a 1-inch piece of ginger, 6–7 garlic cloves, and 1 tsp cumin seeds. Grind without adding water to make a coarse paste.

Heat 2 tbsp oil in a small tadka pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a few curry leaves, a pinch of hing, and the prepared coarse paste. Sauté for a minute. Then add ½ tsp turmeric powder and ½ tsp garam masala. Mix well and cook for another minute. The tempering is ready.

Add the prepared tempering to the mashed potatoes. Then add salt to taste, 1 tbsp lemon juice, and some chopped coriander leaves. Mix everything well to prepare the stuffing.

Take one potato slice, spread a little stuffing evenly over it, and cover it with another potato slice to make a sandwich. Repeat with the remaining potato slices and stuffing.

Add 1 tbsp oil to the prepared besan batter and mix well. Dip each stuffed potato sandwich into the batter and coat it evenly on all sides.

Carefully drop the coated bhajiya into hot oil and deep-fry over a medium flame until they turn golden brown and crispy.

Serve the hot Bharela Batata Bhajiya with green chutney or tomato ketchup.