Step 1

Peel the potatoes and slice them thinly. The thickness of potatoes is 1/5th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.

Step 2

To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.

Step 3

Add 1/4 cup of water and make a medium coating consistency batter. Add more water if required.

Step 4

Now heat the oil to smoking point in a deep pan or wok.

Step 5

Drain out sliced potatoes from water and with a kitchen, towel pat them dry.

Step 6

Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.

Step 7

Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.

Step 8

Drain aloo pakora on a paper towel and serve them hot.

Step 9

Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.