- 1 quart vegetable oil for frying
- 1 1/2 cups gram flour (chickpea flour)
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon whole cumin seeds
- 1/4 teaspoon baking powder
- 1/2 cup lukewarm water, or as needed
- 4 large potatoes, peeled and thinly sliced lengthwise
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
- Dip potato slices in batter until well-coated.
- Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.