Take potatoes. Now cut and wash in a round shape slice.

Now take a mixing bowl, and put besan, salt, turmeric, and red chili powder. Mix all. Now add the sliced potatoes and coat nicely.

Add water and mix well to make a lump-free smooth batter. Batter must not be very runny neither should it be very thick. It must be flowing consistently.

Next heat kadhai with enough oil for deep frying.

Take a potato slice and dip it into the besan ghol, nicely coating it. Put into the medium hot oil. As it gets a bit fried, carefully flip and fry till the pakodas are golden and crisp. Drain the extra oil and serve with chutney.