In a mixing bowl, combine all the dry ingredients.
Add a little water at a time and whisk until smooth. The consistency should coat the back of a spoon. You don't get delicious pakoras if the batter is too thin.
Scrub, peel, wash, and slice the potatoes. Keep a bowl of water handy and place the cut potatoes in the bowl as you go along. Do not cut them too thin or too thick.
Rinse again, drain, and pat dry with paper napkins or a kitchen towel, and place them in the chickpea batter. If you don't pat or drain them dry, the excess water will thin the batter, and the pakoras will end up with a thin layer of batter.
Heat oil on medium-high heat in a deep wok or pan (approximately 350 degrees if you use a reading thermometer).
When hot, carefully pick each slice of potatoes from the batter and slide them in slowly and carefully into the hot oil. You can use kitchen tongs to do this. I use my fingers, but you must be careful of the hot oil.
Deep fry in batches on medium heat till golden brown. It takes about 4-5 minutes on each side.
Remove with a slotted spoon or sieved spatula and drain on paper towels to absorb excess oil. If any crisp bits are floating around from the batter, remove those too before you put in the next batch to fry.
Depending on how large your fryer is, it will take several batches. Do not crowd them in.
Sprinkle chaat masala or black salt over the pakoras and toss gently.
Place hot pakoras on a serving dish.
Serve with mint chutney, tamarind chutney, tomato ketchup, or hot sauce.