To begin with, first we will get the potatoes ready. Peel, wash and slice it with mandolin slicer or with knife into thin slices. Make sure not to slice potatoes very thin.
Fill a bowl with water which has salt and red chili powder in it. Submerge the potato slices into it. Keep it aside.
Meanwhile to make pakoda batter, in a large bowl add gram flour, rice flour, minced chili, chopped fresh coriander leaves, salt, red chili powder and turmeric powder.
Slowly and gradually add water to make a lump free semi thick, flowing consistency batter.
To fry pakoda, heat a pan with enough oil in it. Once the oil becomes hot, lower the flame.
Add soda bi Carb to besan batter and whisk well. When frying, drain the potato slices from water, dip them one by one in the batter and drop them gently in hot oil.
Make sure to fry 3 to 4 pieces at a time and not to over crowd the pan.
Fry on medium to low heat until nicely browned and crispy.
Drain the fried pakoras on a plate that is lined with kitchen tissue.
Sprinkle some chaat masala and some red chilli powder (this step is optional) all over the pakoda and serve hot.
Serve these Aloo Pakoras along with Green chutney, Garlic and Coconut chutney or Imli ki khatti meethi chutney along with a cup Chai or coffee.
You can also stuff these pakoda in between Pav or Bread. For that Spread some green chutney on bread/pav and place aloo pakora in between and enjoy them as a sandwich for your evening snack.