Peel the potatoes and cut them into small cubes or thin slices. Soak them in salted water for 10 minutes, then drain.

In a bowl, mix chickpea flour, green chili, fresh coriander, coriander seeds, salt, and turmeric. Gradually add water until you get a thin batter.

Coat the potatoes in the batter and deep-fry them in hot oil until golden and crispy. Your delicious Pakoras are ready! Serve them with Mahram Salsa Sauce for an unforgettable taste.