• light tasting vegetable oil
  • 1 medium sized floury potato

For the batter

  • 75 grams Butterfly Gram flour
  • 5 grams corn flour
  • 2 tbsp. lemon juice
  • 1 small green chilly, finely chopped
  • 5 grams root ginger, peeled and grated
  • 3 cloves garlic, crushed
  • 1 tsp salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. chili powder
  • 1 small handful of coriander, finely chopped
  • 25 millilitres water


  1. Peel the potato and slice it very thinly – the thinner the better (aim for 1 millimetre slices).  The aim is to cook the potatoes without burning the batter.
  2. Pour enough oil into a small frying pan to enable you to shallow fry the bhajia
  3. In a small bowl, mix all of the batter ingredients to create a thick batter.  It should be so thick that it doesn’t drop off a spoon unaided.
  4. Check the heat of the oil by placing a drop of batter into the pan.  The batter should sizzle and rise to the surface.  
  5. Once the oil is hot enough, dip a few slices of potato in the batter and fry until crispy and golden brown.