Peel the potatoes and slice them thinly. The thickness of potatoes is ⅕th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.
To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.
Add ¼ cup of water and make a medium coating consistency batter. Add more water if required.
Now heat the oil to smoking point in a deep pan or wok.
Drain out sliced potatoes from water and with a kitchen, towel pat them dry.
Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.
Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.
Drain aloo pakora on a paper towel and serve them hot.
Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.