Sandwich Bhajiya: Make garlic chutney by pounding garlic, salt, Chilli Powder and oil. Add a spoon of water to get the spreading paste-like consistency. Slice potatoes in water, then dry on a towel. Spread chutney on a slice and cover it up with another slice. Prepare sandwiches for all the slices. Combine chanaflour, salt and soda in a bowl. Make thick and smooth batter using water a little at a time. Deep the sandwiches in the batter and deep-fry on medium heat while stirring occasionally.
Kambuzi bhajiya: combine all the ingredients for Kambuzi bhajiya in a bowl. Add a little water at a time to make thick smooth and fluffy batter (easy dropping consistency) by beating it well. Drop bhajiyas in moderately hot oil. Stir occasionally. These bhajiyas do not take long to cook and you do not fry till they change colour.
Tangy Chilli bhajiya: slit chillies and remove seeds. Combine turmeric, lemon juice and salt in a bowl. Sprinkle a pinch of it in each chilli. Do not add a lot or else it won't taste nice. Rest for 15 minutes. Make thick smooth batter by combining chana flour, salt, ajwain, soda and water. Deep 1 chilli at a time in the batter and deep fry in moderately hot oil while stirring occasionally.
Raipur bhajiya : cut thick slices of potatoes. Parboil for 1/2 min in boiling water. Transfer them in rice bowl to drain out water. Make smooth semi thick batter by combining chana flour, salt, soda and a little water at a time. The batter should be thick enough to stick to the potato slices, but not so thick that make lumps on it. Deep the slices one by one in the batter, cover them evenly with batter and fry on medium to low flame till they are cooked.
Onion bhajji : combine all the ingredients. Use a tbsp of water if required to make it wet. Fry them on medium flame till they are cooked well.
