Peel your potatoes and put them in a pot of water. Turn on the heat to high and let them boil.

In the meantime, prep all your ingredients for the batter. Slice up your onions into crescent-shaped slices.

Finely dice your chilies. (If you can't tolerate spice that well, then use less or feel free to de-seed them.)

Chop up your cilantro and mint and grate your ginger with a microplane zester. If you don't have one, you can place the ginger in a mini-grinder or food-processor.

Once your potatoes are fork-tender, drain them and add them to a bowl. Mash them up with a fork or a potato masher or your hands. (Just make sure they are cool enough before if you do use hands!)

Add in your salt, spices, chilies, cilantro, mint, ginger and combine. Then add in your flours and continue to mix until everything is evenly distributed.

Add your water. Mix well. Your batter should be the consistency of a thick banana bread (not thin like cake batter but not thick enough to be a bread dough).

Fill either a heavy-bottom pot, dutch oven, or wok with oil and let it come to a medium-high temperature.

Using a metal spoon, drop spoonfuls of batter into your oil.

Fry until golden brown. Once done, remove with slotted spoon or tongs and lay on a paper-towel lined plate. (Pakora take their time to fry. If they are turning brown too fast, they'll end up being raw on the inside. And so you'll have to slightly turn down the temp and/or add more pakora to the pot in order to decrease the temperature. If they are taking too long, then your temp is too low. Raise the heat and add less to the pot.)