Rinse and wash the sweet potatoes with enough water and also scrape any mud that is sticking on it. Then chop the sweet potatoes in to thin circular shaped slices using sharp knife. Keep all the slices immersed in water.

In a wide bowl add besan flour, rice flour, salt, turmeric powder, chilly powder and carom seeds. Combine well using your fingers. Include water incrementally in to bowl to make medium thick batter. You can taste and adjust the spices too at this stage.

Heat cooking oil in a wide wok in medium flame. Drop a pinch of besan batter in to the oil, if it raises to the top then oil is rightly heated to deep fry the bajjis.

Dip a sweet potato slice in to the ready besan batter and make sure the batter has coated well on sweet potato. Then carefully drop it in to hot oil. Continue this with a batch of 4 to 5 slices based on how wide the wok is.

Deep fry the bajjis till they turn golden brown, flip to fry the other side too. Remove the bajjis from oil using slotted ladle and drain them on kitchen tissue. Sweet potato bajjis are ready to devour with tea.

Do not chop the sweet potatoes too thick or too thin. Thin slices cause the bajjis to break as you dip it in to besan flour batter. Thick slices may not cook well from inside.

You can use slicer too to chop the sweet potatoes.

The besan batter consistency is also very important. Thin batter will not coat the sweet potato well and thicker batter may over-coat the slice.