Mix a cup of gram flour with a table spoon of royco in a bowl. Add water to the mixture to form a thick paste

Peel and slice the potatoes. Immerse the slices of patatoes one at at a time to the above mixture

Heat cooking oil in a deep frying cooking pan

Lift the potato slices covered by the mixture and deep them in the hot oil. Turn the slices until they turn brown them remove from the oil and place them in a paper lined bowl

Sprinkle the corriander leaves on top of the cooked bhajia and serve with a cold drink