Begin by peeling and grating the potatoes using a box grater. After grating, place the potatoes in a clean cloth and squeeze out any excess moisture.
In a large mixing bowl, combine the chickpea flour, corn flour, turmeric, chili powder, onion powder, garlic and ginger powder, salt, and pepper. Mix well to ensure there are no lumps.
Add the grated potatoes to the dry ingredients. Then, add the finely chopped jalapeno, chopped cilantro, and the three cups of water. Stir everything together until you have a thick batter that coats the potatoes evenly.
Heat oil in a frying pan over medium-high heat. You want enough oil to submerge the fritters halfway. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle immediately.
Using a spoon, drop small portions of the batter into the hot oil. Avoid overcrowding the pan to ensure even cooking. Fry the bhajia for about 4-5 minutes on each side, or until they are golden brown and crispy.
Once the bhajia are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauce.
