300 gramspotatoes or 8 small potatoes or 3 to 4 medium sized potatoes or 2 cups sliced potatoes
1.5 cupsbesan (gram flour)
2 to 3 green chilies- chopped
¼ cupcoriander leaves- chopped
1 inchginger- finely chopped
¼ teaspoonturmeric powder
2 tablespoonslemon juice
salt as required
oil for deep frying
In a mixing bowl take 1.5 cups besan (gram flour), ¼ cup chopped coriander leaves, 2 to 3 green chilies (chopped) and 1 inch ginger (finely chopped).
Add ¼ teaspoon turmeric powder and salt as required.
Mix everything very well. Keep aside.
Rinse and then peel 3 to 4 medium sized potatoes. Thinly slice them. You will need 2 cups sliced potatoes. Add the sliced potatoes to the besan mixture. Slice potatoes thinly, but not as thin as we make for wafers.
Now add 2 tablespoons lemon juice.
Just mix everything and keep aside for 20 to 30 minutes.
After 30 minutes, in case the batter has become moist and stuck to the potato slices, then no need to add water. If the bhajia mixture has some dry floury besan in it, then sprinkle a bit of water (about 1 to 2 tablespoons). Mix very well.
Heat oil for deep frying in a kadai or pan.
When the oil becomes medium hot, test a small potato slice. If it comes up steadily and gradually on top, then the oil is hot enough. If it comes up too quickly the oil is very hot and if it settles down at the bottom, the oil is not yet hot.
Now coat some of the batter clusters on the potato slice. Do not coat the whole potato slice with the batter. Add in oil and begin to deep fry.
When one side is light golden and crisp, turn over and fry the other side.
Flip again. This way deep fry the potato slices till they are crisp and golden in medium hot oil.
Once done, remove with a slotted spoon and drain the excess oil.
Place the potato bhajiya on kitchen paper towels. Fry all the potato slices this way.
Serve maru na bhajia with any chutney or dip of your choice.
Tips for making maru na bhajia:
You can add ajwain and asafoetida (hing) if you want in the batter.
For a gluten free version, use gluten free asafoetida.
Slice potatoes thinly, but not as thin as we make for Potato wafers.
For a spicy version, you can add some red chilli powder or increase the number of green chilies.
You can also add some garam masala powder if you want.