Step-by-Step Instructions

1. 1.Prepare the Potatoes

   Peel and thinly slice the potatoes into uniform rounds. Keep them in water to prevent browning until ready to use.

2. 2.Mix the Dry Batter Ingredients

   In a large mixing bowl, combine besan, turmeric powder, red chilli powder, curry masala (or cumin powder), and salt.

3. 3.Add Wet Ingredients and Whisk

   Add the chopped fresh coriander leaves and gradually pour in water while whisking continuously. Mix until you achieve a thick, smooth batter consistency, similar to pancake batter, ensuring there are no lumps.

4. 4.Add Cumin Seeds

   Stir in the whole cumin seeds into the batter and give it a final whisk to combine.

5. 5.Coat Potato Slices

   Take the thinly sliced potato rounds and dip each slice thoroughly into the prepared batter, ensuring it's fully coated on both sides.

6. 6.Deep Fry the Fritters

   Heat oil for deep frying in a pan over medium-high heat. Once the oil is hot, carefully drop the batter-coated potato slices into the oil, one by one. Fry in batches to avoid overcrowding the pan. Fry for 3-5 minutes per side, or until they turn golden brown and crispy.

7. 7.Drain and Serve

   Once fried, remove the potato fritters using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney or sauce.