Method:

1. Mix all the dry ingredients with water and check the seasoning, adjust if needed.

2. Peel and slice the potatoes thinly in rounds.

3. Heat oil for frying in a kadai or pan.

4. Dip each potato, slice in the batter and place it gently in hot oil - fry aloo pakoras until they are golden and crisp.

5. Remove with a slotted spoon and drain on paper towels to remove excess oil.

6. Repeat with the remaining aloo, cooking in batches. 

7. Sprinkle with some chaat masala powder and serve.