Recipe

Instructions:
1)   Preparation:
First, take green chillies, clean the green chillies with water and dry them properly. Now, cut them from the center.
2)   For Khiru (Gram Flour Batter):
Now, take gram flour. Add water gradually and mix them properly, adding as little water as possible.
Now, add carom seeds and salt. Mix them properly and let them rest for 5 to 10 minutes.
3)   For Masala (potato filling):
Take boiled potatoes, peel the skin off, and smash them.
Now, add salt, chopped green chillies, turmeric powder, dry mango powder, red chilli powder, coriander seeds, garam masala, and chopped coriander. Mix them properly.
Now, remove the seeds from our sliced green chillies.
Take the green chillies that we dried and cut them from the center.
Now, add the Masala filling to our green chillies and fill them.
Follow the same process with the rest of the green chillies.
4)   Final Steps:
After 10 minutes, take our khiru and add baking soda.
Now, add hot oil. Mix them properly.
Take a pan and heat some oil.
Once it is hot enough, adjust the flame of the gas between medium and high.
Place a Single piece of bhajiya on the pan and roll the oil over it with the Jara to ensure that the top layer of bhajiya is crispy.
Once the first piece has finished cooking through, add more to keep them from clinging to each other.
Now, Remove the bhajiya pieces from the pan in the correct order. Take out the first fried piece of bhajiya first.
Follow the same process for other pieces.
Now, our Marcha Bhajiya is ready.
Tips:
Gradually add water to the gram flour for a smooth batter.
Allow the batter to rest for better flavour absorption.
Add baking soda to the batter for crispy bhajiya.
Cautions:
Use a deep-frying pan and maintain a safe distance while frying.
Fry bhajiya evenly for a uniform golden-brown colour.