Aloo Methi Bajji

Ingredients

Golden Potatoes - 4 big size
Cold Water - 2 cups
Besan/Gram flour - 1 cup
Kasoori Methi/Dried Fenugreek leaves - 3 tbs
Dhaniya/Coriander powder - 1/2 tsp
Garam Masala powder - 1/4rth tsp Garam Masala
Cumin seeds - 1/4rth tsp
Salt and chilly powder - to taste chilly powder
Oil - for deep-frying

How to make Aloo Methi Bajji

Peel potato skins and slice them into circles/disc shape or any shape. The slices should be slightly thick (about 0.5 cm)
Drop the slices in cold water and keep aside.
Make a batter with Besan and mix in methi leaves, dhaniya powder, garam masala powder, cumin seeds, salt and chilly powder. Add a little water and mix well. The batter should not be too thin. It should have a consistency enough to hold on to the potatoes.
Heat oil in a kadai/wok.
Remove potato slices from water and dry them on a kitchen towel.
Take a slice, dip in the batter and while holding it horizontally, drop gently in hot oil and deep fry until golden brown. Repeat procedure with other slices.