Ingredients

• Big Potatoes – 2
• Gram flour – 250g
• Rice flour – 50g
• Corn flour – 50g
• Ginger – 1
• Garlic cloves – 5 to 6
• Fennel seeds – 1 tsp
• Asafoetida – A pinch
• salt – Required
• oil – Required

How to Prepare

Total Preparation Time: 20-30 minutes

1. Cut potatoes into two halves vertically and slice like a thin layer, and keep aside
2. Grind the ginger, garlic and add water grind them well with fennel seeds like a thick smooth paste, extract juice from lemon and keep aside
3. Take a bowl, add gram flour, rice flour, corn flour asafoetida, ginger garlic paste, salt and 200ml water
4. Mix it well like a smooth batter with thick liquid consistency not too think or too thin
5. Add sliced potatoes into the batter and allow them to marinate for 10 minutes
6. Take a hard bottomed vessel, add 300 ml oil and heats up
7. After that take out a potatoes and again dip into the batter and coat again
8. Now gently put prepared bajji into the oil
9. Fry them it become crispy, golden brown on both sides then move these vadas into a napkin to avoid excess oil
10. Now the tasty Potato bajji is ready for serve