Peel the outer layer of 2 medium-sized potatoes to make crispy Aloo Pakora.

Wash the potatoes properly and then slice them into thin slices.

Now, take water in a pot and add all the potato slices into the water. Wash 3-4 times till the water seems clear. Keep it aside.

Take a mixing bowl, add 1 cup fine Besan, 1 tbsp Rice Flour, salt to taste, ½ tsp Roasted cumin powder, ½ tsp Red chilli powder, ½ tsp Haldi Powder, ½ tsp Red chilli flakes, 1 pinch Baking soda, 1 tbsp chopped Coriander leaves.

Gradually start adding water to make a batter. Mix with a whisker.

I used almost ¾ cup of water to make the batter. Remember that the batter should not become too thin.

Add 1 tbsp of hot oil. Mix well.

The batter is ready. The consistency of the batter should be medium and not too thick or too thin.

Place the potato slices on a kitchen towel. Now, dry the slices, or else they will not get coated in the batter.

The potato slices are dried and ready to be dipped in the batter.

Dip the potato slices in the batter.

Heat oil in a Kadai. Dip the potato slices in the oil to fry them.

Fry both sides evenly.

Fry all the Aloo Pakora until they get crispy and take them out with a strainer.

Sprinkle chaat masala to make them taste even more delicious.

Serve with ketchup and green chutney.

Enjoy.