Wash, peel and slice the potato to moderately thin slices (not very thin slices). (refer picture in the step by step section)

Keep them immersed in water until used. Apart from getting rid of the excess starch, this step helps to cook the potatoes easily.

Add gram flour, rice flour, carom seeds, salt, chili powder, ginger garlic & turmeric to a mixing bowl.

Pour water and make a moderately thick batter. The batter must be of a medium consistency, neither too thick nor too runny. (check the pictures in the step by step section)

If it is too runny you may adjust the consistency by adding little more flour. Taste the batter and add more salt or spice if needed.

Heat oil in a fry pan on a medium heat.

While the oil heats, drain all of the water from the potatoes completely.

Check if the oil is hot enough by dropping a little portion of the batter to the oil. The batter must rise without browning a lot. This is the right temperature.

If the batter sinks it means the oil is not hot enough.

Dip each slice of potato in batter and carefully slide it to the hot oil. If you are unable to coat the potatoes well, sprinkle little water and slightly thin down the batter.

Repeat coating the potato slices in batter and gently slide them to hot oil. Do not disturb them for 2 minutes until they firm up.

Fry them on a medium heat, turning them to the other side as required. Keep stirring in between for even frying.

When the aloo pakora turns crisp and golden, remove them on to a cooling rack or a steel colander.

Repeat making the next batch. Ensure the oil is hot but not too hot.

Sprinkle some chaat masala over aloo pakora or serve it with this mint chutney.