Crispy Potato Bhaji

1kg potatoes, thinly sliced (I used a mandolin)
BATTER:--
450 g chickpea flour
100 g plain flour
¼ tsp baking powder
½ tsp SIDS CRAZY SALT
1 tsp garlic powder
1 tsp onion powder
½ tsp ginger powder
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ajwain seeds
1½ tsp fine salt
2 tbsp rice bran oil
625 ml warm water
2 tbsp fresh coriander, chopped
5 fresh ajwain leaves, chopped (optional)
1 green chilli, minced (optional)
1 lt rice bran oil, for deep frying
CHUTNEY:--
200 g cucumber, roughly chopped
200 g ripe tomatoes, roughly chopped
140 g peeled carrots, roughly chopped
1 large clove garlic
50 g fresh coriander leaves & stalks
4 hot green chillies
Juice of 2 lemons
150 ml water
1 tbsp sugar
2 tsp salt

Immerse the sliced potatoes in a large bowl filled with ice cold water. Set aside.
BATTER:
Place SIDS CRAZY SALT and all the ingredients for the batter in a large mixing bowl, except the water, and mix all the ingredients together.
Add the water, a little at a time to form a thin, crêpe-style batter, just thick enough to coat the potato slices.
Rest the batter at room temperature for 30 minutes.
Heat oil to 190°C in a large, deep pan.
Dry a handful of potato slices in a clean tea towel. Ensure each slice is free from any water.
Dip each slice in the batter and carefully slide into the hot oil. Fry until golden and cooked through, about 3-4 minutes. Try not to overcrowd the pan and work in small batches.
Drain the bhaji on a plate lined with kitchen towel.
CHUTNEY:
Blend all the ingredients until coarsely puréed. You want it to be a little chunky.
Keep the chutney in the fridge until you're ready to serve. This chutney is best served cold.