• Peel and finely slice the potatoes into equal sizes to cook evenly. Place in a bowl with add ice cubes, and put aside until you're ready to cook. Dry them completely using either kitchen or paper towels.
• For the batter, mix together the chickpea flour and all the spices in a bowl.
• Slowly add the water while continually mixing to create a smooth batter. Stir all the time to to prevent the batter from forming lumps.
• Heat the oil in a saucepan to 320° F (160° C).
• Drain the potatoes and dip them in the batter.
• Carefully place in the vegetable oil and fry till golden brown, around 3-4 minutes until they are golden brown.
• Remove and place on paper towels to drain the excess oil and repeat until all the potatoes are cooked.

Tomato dipping sauce

• Add all the ingredients into a blender and add 1 cup of water. Blend until everything mixed together.
• Add the blended mixture into a saucer pan and simmer over low heat for 10 minutes until it thickens and becomes darker in colour. Remove and serve alongside the hot potato bhajias.