Cut the potato in half and then cut further into thin discs,I make the pieces as thin as possible to ensure even cooking but don’t make they too thin otherwise they will lose their shape and crumble
Make a thick-ish batter with water and all ingredients above except the potato
To test if the batter is right, dip a piece of potato in and see if it coats it well without dripping off
Heat oil in a pan and when it just about starts to smoke, add the potato pieces dipped in batter
To test if the oil is hot enough, drop a small amount of batter into it and see if it immediately sizzles to the top
Fry the bajjis in small batches in medium heat until golden brown
Remove from oil and drain on a paper towel
Serve hot with hot tea and a rainy day
