Wash and dry 500 grams of medium-sized potatoes. Cut them into thin strips using a slicer.

Wash the potato slices to remove excess starch.

Add the slices to a strainer and drain the water.

In a mixing bowl, add 2 cups of besan, a pinch of hing, ¼ tsp turmeric powder, and salt to taste. Mix well.

Gradually add 1 cup of water to the mixture and stir until the batter reaches a thin, ribbon-like pouring consistency.

Whisk the batter for 2-3 minutes until it becomes light and fluffy.

Cover and let the batter rest for 10-15 minutes.

Add 1 tbsp of hot oil to the batter and mix well. The besan batter is now ready. Set it aside.

Coat the potato slices with the besan batter, removing any excess batter. (Refer to the video for visual instructions if available.)

Add the coated slices to hot oil for deep frying, splashing hot oil on the puri to make it puff up.

Keep the flame on medium and fry the batata puri until they are golden brown.

Drain the puris on a wire rack and repeat the process with all the batata slices.

Batata puri is ready to serve with besan kadhi or dahi chutney.

In a mixer jar, add 1 cup of gathiya, 6-7 garlic cloves, 1 inch of ginger, 8-10 black peppercorns, 4-5 cloves, 1 tbsp white sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, ¼ tsp turmeric powder, 1 tbsp red chili powder, salt to taste, 1 tsp garam masala, and 1 tbsp sugar. Grind into a coarse powder.

Transfer the ground powder to a mixing bowl, add 1 tsp lemon juice, 1 tbsp oil, and some coriander leaves. Mix well. The masala is ready.

Take two same-sized potato slices and stuff the masala between them.

Coat the stuffed slices with the besan batter, removing any excess batter.

Heat oil and add the bhajiya, frying on medium flame until crispy on both sides.

Batata dabda bhajiya is ready to serve with besan kadhi and dahi chutney.

Cut potato slices into thin strips.

In a mixing bowl, add 2 cups of potato strips, ½ cup onion strips, 1 tsp ginger garlic paste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp ajwain, 1 tsp dry mango powder, ¼ tsp garam masala, a pinch of black salt, salt to taste, and 1 tsp lemon juice. Mix well.

Add 1 cup of besan and mix well with the potato strips.

Splash some water on the mixture so the besan batter coats the strips properly.

Grease your hands with water, take the bhajiya batter in your hand, and deep fry in hot oil, keeping the flame on medium.

Stir occasionally and fry on medium flame until the pakora turns golden brown and crisp.

Drain off the excess oil. Batata laccha pakora is ready to serve.

In a mixer jar, add 3-4 green chilies, 5-6 garlic cloves, 1 tsp cumin seeds, some coriander stems, and a pinch of salt. Crush into a coarse paste. Set aside.

In hot oil, add the besan batter with your finger and fry it. Besan churi is ready.

In a mixing bowl, add 1.5 cups of curd, salt to taste, ½ tsp coriander powder, the ground masala, and the besan churi. Mix well.

Kathiyawadi-style dahi chutney is ready to serve with bhajiya.

In a bowl, add besan, limbu na phool, sugar, turmeric powder, and ½ cup of water. Mix well. The kadhi mixture is ready.

In a pan, add oil, mustard seeds, hing, and chopped green chili. Sauté.

Add 1 cup of water and bring it to a boil.

Gradually add the kadhi mixture, stirring continuously.

Add salt and mix well.

Cook the kadhi mixture on low flame for 5-7 minutes.

Besan kadhi is ready to serve with bhajiya.