Prep time – under 15 mins
In a bowl, mix together besan, chilli powder, salt, 1 tsp oil and cooking soda.
Add little water and mix nicely (a little vigorously) with your hands. This is done to get puffy and soft bajjis.
Then add more water and prepare the bajji batter. I added little less than 3/4 cup of water. The bajji batter should neither be thin nor thick, so add water accordingly. Taste the batter and check for salt.
Wash the potatoes well, wipe it dry and slice it thinly. Do not peel the skin.
Heat oil in a kadai. To check if the oil is hot enough to fry the bajjis, drop a little batter into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the bajjis.
Now reduce the flame to medium, dip a potato slice into the batter in such a way that it is well coated on all the sides with the batter, then drop it gently into the oil. You can fry 3-4 bajjis at a time depending on the quantity of oil used.
Cook both sides until golden brown. Remove from oil and put it in a colander or a paper towel to absorb excess oil.
Serve hot with green chutney or coconut chutney or ketchup.