In a large bowl combine gram flour, rice flour, ginger spice, hot pepper, salt and herbs.

Add water a little at a time- enough to form a thick paste that coats the back of a spoon.

Put potatoes in the same bowl, a small batch at a time and make sure each slice is coated.

Let it rest for about 5-10 minutes to absorb the flavor

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat.

Fry the bhajias batches, turning once, until golden brown, about 3-4 minutes. Do not overcrowd the pan (it will cause the bhajias to be soggy and absorb excess oil.

Repeat process until all the potatoes has been fried . Do add more flour to the batter as needed when it thins out. Adjust with spices

Using a slotted spoon, transfer bhajias to pan lined with paper towels.

Serve warm with this kachumbari, ketchup or chutney