Method:

Rinse potato, peel it and slice it into thin slices, immerse in water until used.

Add sieved gram flour and rice flour in a bowl, add cumin, chili powder, turmeric, salt to taste, asafoetida, a pinch of cooking soda, toss it well

Add sieved gram flour and rice flour in a bowl, add cumin, chili powder, turmeric, salt to taste, asafoetida, a pinch of cooking soda, toss it well

Prepare a batter that is not too thick or not too thin so that of dosa batter consistency, as there are no lumps,

Heat oil in a Kadai to deep fry.

Drain the water in the potatoes completely.

While oil is hot, add 2 tsp of hot oil to the batter, mix properly with a spoon.

Dip each potato slice in the batter so it coated evenly, drop it to the hot oil, adjust the flame to medium, (not to fry on a high flame)  so that the bajji should cook to a golden brown and crispy on a medium flame.

When it turns to golden and crispy, remove it with a colander, transfer it on kitchen tissue, to absorb excess oil,

Repeat the same for the rest in one or two batches, stir the batter with a spoon before coating the potato slices in the batter in between.

Serve Hot Potato Bajji’s with coconut chutney.