Wash and peel 250 grams of potatoes. Slice them into thin rounds and keep them in a bowl of water to prevent discoloration.
In a mixing bowl, add 1 cup of gram flour (besan), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon ajwain, a pinch of asafoetida (hing), salt to taste, and 1/4 teaspoon baking soda. Mix well.
Gradually add water to the dry mixture and whisk until you get a smooth, thick batter. The consistency should be such that it coats the potato slices well.
Heat oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
Drain the water from the potato slices and pat them dry with a clean kitchen towel.
Dip each potato slice into the batter, ensuring it is evenly coated on all sides.
Carefully slide the coated potato slices into the hot oil and fry them in batches. Do not overcrowd the pan.
Fry the pakoras until they turn golden brown and crispy, turning them occasionally for even cooking.
Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel to absorb excess oil.
Serve the aloo pakoras hot with green chutney or tomato ketchup.