Cut 250 grams of firm tofu into bite-sized cubes and set aside.
In a mixing bowl, combine 1 cup of gram flour (besan), 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of carom seeds (ajwain), 1/2 teaspoon of baking soda, and salt to taste.
Gradually add water to the dry mixture and whisk until you achieve a smooth, thick batter consistency.
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.
Dip each tofu cube into the batter, ensuring it is evenly coated on all sides.
Carefully drop the coated tofu cubes into the hot oil and fry until they turn golden brown and crispy. This should take about 3-4 minutes.
Use a slotted spoon to remove the tofu pakoras from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serve hot with green chutney or tomato ketchup.