Start by peeling and thinly slicing potatoes into rounds.
Then, create your batter by combining chickpea flour, baking powder, cumin, turmeric, coriander, chili powder, garlic powder, salt, and pepper.
Gradually add water, beating until the mixture achieves a pancake batter consistency. Allow it to rest.
Meanwhile, heat vegetable oil.
Dip potato slices into the batter, ensuring they are full coated, and carefully place them into the hot oil.
Fry in batches for approximately 2 minutes on each side or until perfectly golden brown.
