Grind the soaked rice with 1/2 cup water into a very fine but thick liquid.
Add the gram flour, ginger-garlic paste, green chilies, lemon and salt and blend for 1-2 minutes until all the ingredients are incorporated
Pour the mixture onto the sliced potatoes, add turmeric powder and coriander leaves and mix. If you plan on frying the bhajia's some time later, don't mix the potatoes with the batter. The potatoes will release water and make the batter too thin.
Deep fry for 2-3 minutes or until crispy
Place onto a paper towel to get rid of any excess oil and serve with your favourite tomato chutney
