In a mixing bowl, add 1 cup rajgira flour, 2 tbsp tapkir (arrowroot) powder, 1 tbsp chopped green chilli, salt to taste, ½ tsp red chilli powder, and some coriander. Mix well.

Gradually add 1.5 cups of water and make a medium-thick batter for bhajiya. Do not make the batter thin.

Cover and let it rest for 10 minutes.

Take 4 medium-sized potatoes, wash them, and peel their skin. Then, using a slicer, cut the potatoes into thin slices. Wash the slices with water to remove the starch. Then dry the potato slices.

Heat the oil. Take the potato slices, coat them with the batter, and add them to the hot oil. Fry until the bhajiya become crispy and golden brown.

Remove them onto a wire rack and fry the remaining bhajiya in the same way.

Serve hot batata chips bhajiya with green chutney.

Take some batata chips and cut them into thin slices (refer to the video).

In a mixing bowl, take 2 cups of potato slices. Add 1 tbsp chopped green chilli, salt to taste, 1 tsp red chilli powder, 1 tsp lemon juice, and some coriander leaves. Mix well.

Then add 1 cup rajgira flour and 1 tbsp tapkir flour. Mix well.

Sprinkle some water and make a thick batter for bhajiya (refer to the video).

Slightly wet your fingers, take some batter, and give it the shape of bhajiya.

Add to hot oil and fry the bhajiya on a medium flame.

Serve hot batata laccha bhajiya with green chutney.

Take 12–13 green chillies, make a slit in the center, and remove their seeds.

In a mixing bowl, add 1 cup boiled and mashed potatoes, ¼ cup coarsely crushed peanuts, 2–3 chopped green chillies, salt to taste, ½ tsp roasted cumin powder, ½ tsp sugar, 1 tsp lemon juice, and some coriander leaves. Mix well. The masala is ready.

Stuff the masala into the green chillies, then coat them with the bhajiya batter and add them to hot oil.

Fry the bhajiya on a medium flame until they are crispy and golden brown.

Bharela marcha bhajiya is ready. Serve hot with green chutney.