Rinse the sliced potatoes thoroughly under cold water and pat them completely dry with a clean kitchen towel, removing all excess moisture.

In a large mixing bowl, combine gram flour, cumin seeds, turmeric powder, chilli powder, salt, and chopped fresh coriander, mixing evenly.

Gradually whisk in a small amount of water until a smooth, thick batter forms that can coat the back of a spoon without running off.

Add the potato slices to the batter and gently toss them until every piece is fully coated with the mixture.

Heat oil in a deep frying pan or kadai over medium heat until hot enough for deep frying.

Carefully drop the coated potato pieces into the hot oil, a few at a time, making sure not to overcrowd the pan.

Fry the pakora chips, turning them occasionally, until they turn golden brown and crisp all over.

Use a slotted spoon to remove the chips from the oil and place them on kitchen paper to drain any excess oil.

Serve the crispy pakora chips immediately, ideally with mint chutney or ketchup for dipping.