Take a mixing bowl add besan or chickpea flour into the bowl.
Add rice flour into it.
Add salt as per taste, red chili powder, turmeric powder, baking soda, ginger garlic paste.
Add chopped coriander leaves, chopped curry leaves, cumin seeds into it.
Mix all the ingredients well.
Add water little by little until a medium consistency batter is obtained.
The batter should neither be thin nor thick and should be without lumps.
Take each potato, wash them well and wipe with a cloth.
Peel them and make round slices out of them.
Heat oil for deep frying.
Take each round potato slice and dip them into the besan batter.
Take the dipped potato slice and drop carefully in oil.
Similarly drop one batch of bajji into the oil.
Deep fry them on low to medium flame.
Flip or turn each side only once.
Deep fry them for few minutes on low flame on each side until nicely done.
Take them out and place on an absorbent paper.
Continue frying the rest of the slices by dipping them into batter.
Serve hot hot bajji with dip or tomato ketchup.