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

Add water and mix well to make a lump-free smooth batter. The batter must not be very runny nor should it be very thick. It must be flowing consistently. Now add the sliced potatoes and coat them nicely.

Next heat the kadhai with enough oil for deep frying.

Take a potato slice dip into the besan ghol, nicely coating it. Put into the 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.