Potato bhajji

Potato bajji (batata podi)
Potatoes -2 medium sized
Gram flour (besan powder/ kadale hittu) - 1 cup
Rice flour - 1/4 cup
Corn flour - 4 tsp
Red chilli powder - 3 tsp
Salt - for taste
Garam masala powder - 2 tsp (optional)
Method
Cut the potatoes into thin circular pieces.
Take besan powder in a wide mouthed bowl. Add rice flour and corn flour to it. Add the red chilli powder, garam masala powder and salt. Add water and make it into a paste. It should not be too watery or too thick. Take oil in a frying pan and heat. Once the oil is heated dip the potato slice in the batter such that it is completely soaked on both the sides. Drop it gently into oil. Fry both sides till golden brown. Remove from oil and keep it in paper towel or a dosa tawa for a while to reduce the oil. Eat it while it is hot. You can serve it with tomato sauce.

1. Adding rice flour makes the bajji crispy. Corn flour is also for same purpose. So you can add either one of them.
2. Bajji can be made with other vegetables like capsicum, raw plantain, onion, gobi, ridge gourd etc.
3. If you are making bajji with ridge gourd (heerekayi), add ginger garlic paste and garam masala powder to the batter. It gives a very good taste.