Besan (gram flour/chickpea flour) - 1 cup
Potato - 2 medium size (sliced thin)
Chopped Onion - 1 cup thinly chopped
Chopped Tomato - 1/4 cup
Cilantro - 1 tablespoon
Green chillies - 1 finely chopped (optional)
Red chilly powder - 1/2 teaspoon (according to spice level)
Lemon juice - 1 tablespoon
Chaat masala - 1/2 teaspoon
Salt to taste - 1/2 teaspoon

1- Preparing the batter to dip potato slices:
Besan (gram flour) - 1 cup
Red chilly power - 1/2 teaspoon.
Salt according to taste - approximately - 1/2 teaspoon.
Water little less than 1/2 cup approximately.
2- Mix them in a wide bowl, vegetables are easy to dip.
3- Prepare medium thick batter consistency slowly adding water to it.
4- Take 3 cups of oil in a deep bottomed skillet. Heat the oil on medium-high. Dip the potato slice one at a time in the batter so that potato slices are well coated with the batter.
5- Gently drop them in the skillet and deep fry until golden.
6- Remove them on to a paper towel covered plate to soak the excess oil and let it cool a minute or two.
7- Take the chopped onions, tomatoes, cilantro, green chillies (optional) to the cut bite size pakoras and mix all of them in a bowl.
8- After mixing all of the above in the bowl, garnish the pakora chaat with lemon juice, red chilli powder (according to spice level), 1/2 teaspoon chaat masala. and a little salt to taste.