Peel and slice potatoes thinly. To keep them from browning and to get rid of extra starch, soak them in water.
Add the red chili powder, cumin seeds, gram flour (besan), ajwain (carom seeds), turmeric powder, and salt to a bowl. Stir thoroughly.
Pat dry after draining the potatoes. Shake well to coat them evenly with the spice mixture.
Heat enough oil for deep frying over medium heat in a deep pan or kadhai.
Batch-add the coated potato slices to the heated oil with caution. Fry to a crispy golden brown. Using a slotted spoon, remove, and then drain on paper towels.
If you want to keep the bhujia crisp, let it cool fully.
Keep in a container that is sealed. Serve hot or cold as an appetiser or dinner. Pleasure yourself!