Peel the potato skin and wash it properly. Now cut in very thin slices using a knife. The more thin the slices are, the more tasty pakoray will be.

Now in a seperate bowl add in your baisan, namak, lal mirch powder, haldi and chaat masala and mix them. Now make a smooth slurry by adding water and mixing it.

Now dip the sliced potatoes in the slurry and deep fry them on medium flame for 3 to 4 minutes.

Serve with ketchup and other sauces of your choice.