In a bowl, mix gram flour, spices, salt, and water to form a smooth batter.
Add the sliced potatoes, onions, and coriander to the batter. Mix well.
Heat oil in a deep frying pan. Drop spoonfuls of the batter-coated vegetables into the oil.
Fry until golden brown and crisp. Remove and drain on paper towels.
Serve hot with your choice of chutney or sauce.
Notes
Ensure the batter is not too runny; it should coat the vegetables well.
• Fry in medium-hot oil; too hot and they burn, too cool and they absorb oil.
• Use fresh ingredients for the best flavors.
• Pat dry vegetables before dipping in batter to avoid sogginess.
• Experiment with different vegetables like cauliflower, spinach, or paneer.