Potato Bajji

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