Step 1

In a large bowl add gram flour, rice flour, all the seasonings, mint, green chilies and fresh coriander. Make a thick paste-like batter with cold tap water. This batter shouldn't be runny.

Step 2

Pouring cooking oil in a big pot. Test the temperature with a wooden spoon or chopstick, if slight bubbles form around it the oil is heated.

Step 3

Mix the potato and onions with the spiced batter. The vegetables should not be drowning in the batter but be only slightly coated.

Step 4

Use your fingers or a fork to drop around a tablespoon of batter in the oil. Do not use a spoon as it will flatten the pakoras. And don't over crowd the pot as it will bring the temperature of the oil down.

Step 5

Fry on medium heat and when cooked increase the heat to crisp up the pakoras in the end. Flip the potato fritters to get an even brown colour on both sides.

Step 6

Drain in a colander to remove excess oil.

Step 7

Sprinkle some chaat masala if you like and serve hot with your favourite chutney.