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

Now take a mixing bowl, put besan, salt, turmeric and red chilli powder. Mix all. Now add the sliced potatoes into 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 consistency.

Next heat kadhai with enough oil for deep frying.

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