Wash and dry 500 grams of medium-sized potatoes. Slice them into medium-thick rounds.

Boil 3-4 cups of water with some salt. Add the potato slices and cook on high heat for just 3 minutes. Drain and set aside.

In a mixer jar, combine 2 cups of besan, ¼ tsp of hing, ¼ tsp of turmeric powder, salt to taste, and 1 cup of water. Grind until smooth. The batter should be medium-thick with a ribbon-like pouring consistency. Adjust by adding more water if too thick, or more besan if too thin.

Transfer the batter to a mixing bowl and whisk well.

Add ¼ tsp of baking soda and 1 tablespoon of hot oil. Mix until combined.

The besan batter is now ready. Set aside.

In a mixer jar, grind 1 cup of chavanu into a coarse powder. Set aside.

In the same jar, add 2-3 green chilies, 1-inch piece of ginger, 4-5 garlic cloves, and ½ tsp cumin seeds. Grind into a coarse paste without adding water.

Add 1 large tomato and 1 tsp of sugar to the mixer jar. Grind until smooth and set aside.

In a mixing bowl, combine the ground chavanu, the chili-ginger-garlic paste, 1 tbsp white sesame seeds, ½ tsp turmeric powder, a pinch of hing, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp dry mango powder, ½ tsp black salt, a pinch of regular salt, the ground tomato mixture, and some chopped coriander leaves. Mix well to form the stuffing.

Take two potato slices of the same size and stuff the prepared masala between them.

Dip the stuffed potato slices into the besan batter, ensuring an even coating. Remove any excess batter.

Heat oil in a pan. Fry the bhajiya on medium heat until golden and crispy on both sides.

The Batata Bhajiya is ready. Serve hot with dahi chutney.

Heat 2 tbsp of oil in a pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, a pinch of hing, 2 dry red chilies, and a few curry leaves. Sauté until aromatic.

Add 2 chopped green chilies and 3 chopped garlic cloves. Sauté until golden.

Stir in ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp kasuri methi, salt to taste, and 1 tsp sugar. Mix well and sauté for a minute.

Turn off the heat and let the tempering cool down.

Add the cooled tempering to 1 cup of whisked dahi and mix well.

Garnish with fresh coriander leaves and serve the dahi chutney alongside the Batata Bhajiya.