In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.

Gradually add water while whisking to form a smooth, lump‑free batter.

Add baking soda and mix well (optional step).

Heat oil in a deep frying pan over medium flame.

Dip each potato slice into the batter, coating evenly.

Drip off excess batter before gently sliding the slice into hot oil.

Fry a few slices at a time, flipping occasionally until golden and crisp.

Remove and drain on paper towels to absorb excess oil.

Serve hot with chutney.