Crispy Bhajia - Maru Style

The secret of crispy bhajia is not adding any water.  That's right NO water.  The trick is to add salt to the sliced potatoes or any other vegetable, this releases the water from the potatoes.

Ingredients
1 large potato; sliced finely
1 aubergine; sliced finely
1 courgette; sliced finely
1 romano pepper; sliced finely
1 onion; sliced finely
3-4 mild green chillies; sliced length way
2 teaspoons garlic / ginger paste
1-2 green chillies; minced
salt to taste (I used 1 teaspoon)
2 tablespoons chopped coriander
1 tablespoon chopped methi leaves
1 cup chickpea flour
1/4 teaspoon ajwain
1/4 teaspoon sodium bicarbonate
Oil for deep frying

1. Mix all the sliced vegetables, with garlic, ginger, chillies, coriander and methi.
2. Add salt, mix and leave for 1/2 hour to release the water.
3. Add the flour and sodium bicarbonate and ajwain seeds, mix well.
4. Fry the flour coated vegetables in hot oil
I served with groundnut chutney