Add chickpea flour/besan to a mixing bowl. Add chilly powder, turmeric powder, salt, cumin seeds, and ajwain/carom seeds. Mix until combined.
Add half of the water first. With a whisk/spoon give it a good mix so that there are no lumps formed. Then add the remaining water and make a thin batter.
Heat oil in a nonstick pan and pour this thin batter onto the pan. Immediately begin to mix it and lower the flame. In about 2-3 minutes, this mixture will begin to thicken and not stick to the pan anymore.
Let it cool down for about 5 minutes and then add the grated potatoes, add salt, chopped cilantro, and minced green chillies. It will be a little hot but use your hands to combine.
Grease a cookie tray or a plate as well as your palms. Spread and flatten the mixture evenly. Freeze it for 15-20 minutes. Take out the tray from the freezer, and cut it into squares.
Shallow-fry the squares on medium flame. It should turn golden on both sides. Transfer to a plate with paper towels to soak off the excess oil.
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