Take besan, ajwain and salt in mixing bowl and mix well. Gradually add water to make thick, flowing consistency batter. Make sure no lumps are there in batter. Whisk well for 3 to 4 mins in one direction.
Peel off the skin of potatoes and cut in round thin slices and soak in water.Wash and strain water from sliced potatoes and remove in strainer.
Heat up the oil in kadhai on high flame. Once oil is heated, lower the flame, dip sliced potatoes in the prepared batter and deep fry on medium flame till it turns golden brown in colour. Remove on paper napkin.
Serve hot Aloo Pakoda with with Tamarind Dates Chutney and Tomato Ketchup.
