Maru Bhajiya

This recipe will make about six batches.

Heat the oil in a deep frying pan on high-medium heat for deep frying.

In each batch, in a big bowl add ½ potato slices of one potato, coriander leaves, 1 tbsp ginger-garlic paste, ¾ tbsp lime juice, ¼ tsp turmeric powder, ½ tsp red chill powder, ¼ tsp black pepper and ½ tsp salt.

Mix well, start to add with ½ cup chickpea flour and mix well as the flour should coat the potato slice, see in the picture below;

If you need to add water, add about a teaspoon or so.

Once the oil is hot enough, drop one by one slice using your hand, fry them golden brown and chirp turning them occasionally.

Remove them on a kitchen paper towel-lined dish, repeat the above same frying for rest.

Enjoy hot with maru bhajia chutney or on its own!