To make the batter, sift the chickpea flour into a bowl.
Gradually mix in about 200ml (7fl oz) water until you have a fairly thick batter – thick enough to coat the vegetables.
Add the other batter ingredients and mix well.
Cut the potatoes into thin rounds, 1mm ( in) thick, and immerse them in a bowl of cold water.
Pour sufficient oil into a wok, karhai or other deep-frying pan to give a 6–7.5cm (2½–3in) depth in the middle.
Place over a low heat until hot, but not smoking.
Take a few potato slices at a time, wipe them dry and dip them in the batter.
Now drop them into the oil in a single layer.
Fry slowly for 7–10 minutes on each side, until they are golden brown and cooked through.
Remove with a slotted spoon and drain on kitchen paper.
Sprinkle with salt and pepper and keep hot while cooking the rest of the pakoris in the same way.
Serve the pakoris while they are crisp and hot, with the Plain Tamarind Chutney as a dip.