• Combine the flour, salt, pepper and coriander in bowl and mix well.
• Add water and beat into a smooth batter. Beat the batter until it is of cream consistency.
• Cover and keep aside for about 20 minutes.
• When the potatoes are cool enough, peel and slice each one into diagonal slices.
• Heat enough ghee or oil for deep-frying in a kadhai over moderate heat.
• Put few slices of potato into the batter and cover them completely.
• One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp.
• Serve hot as the fitters soften as they cool.

Note: Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.