Take a bowl, add chickpea flour, chili powder, asafoetida, green chilli, carom seeds, baking powder and coriander leaves in it and Mix all the ingredients well.
Now add water little at a time and mix it well.
The mix prepared should not be too watery it should be thick enough to pick up with fingers.
Heat oil for deep frying and for first five minute keep the heat on high flame so that oil gets hot quickly and then reduce the heat to medium.
Put the chopped onions and potatoes in the batter and mix well.
For frying pick up a small batch of the onions or potatoes along with batter either using hands or a spoon and put them in the hot oil.
Do not put too many pakoras in a single go or else they will not fry properly.
Deep fry them in batches in medium hot oil, until nice golden brown and crunchy.
Remove the pakoras from oil when turn brown when the frying sound and the bubbling of oil stops. Place them on paper towels to get rid of excess oil.
Sprinkle chaat masla (if available) over it and serve hot with green chutney.