Put the ground cumin, ground coriander, turmeric powder, red chilli powder, ginger garlic paste, salt and sugar in the yoghurt mixture. Again, stir and beat the mixture until all is blended and smooth.

Carefully pour in the water to the mixture as you stir it. You can use a hand whisk if you prefer. Keep mixing until you get a thick and smooth blend. Set aside.

Peel and chop the onions. Place them in a mixing bowl.

Wash and rinse the potato. Then cut it in small cubes approximately 7-9 mm/ 0.27-0.35 inch and give them a rinse again to get rid of the potato sap/ juice. Note, I don’t peel potatoes anymore. But if you prefer, you can do so and then cut them in small cubes/ pieces. Put the chopped potato together with the onion.

Add the gram flour, ground cumin, ground coriander, chilli flakes, whole cumin seeds, carom/ ajwain seeds, black seeds/ Nigella Sativa, baking soda and salt in the onion and potato mixture. Chop the coriander if using and add it to the potato mix. Stir well and pour the water in as you keep mixing.

Heat the oil in a deep frying pan or a wok at medium-high heat. Take care not to let it overheat. Test it by frying a tiny drop of the batter. It should fry slow and steady. If it fries and rises very fast, turn the heat down to let the oil cool down a bit. Once the oil is ready, carefully slide about a teaspoon of potato mixture in the oil one at a time leaving space between one another. Turn the pakoras and fry them until they look crispy and golden in colour. Pick them up with a slotted spoon and place them on a plate lined with a kitchen towel. Set aside.

Heat oil in a cooking pan/ pot. Fry the black mustard seeds, whole cumin seeds, chilli flakes, black seeds/ Nigella Sativa, and curry leaves until all the spices sizzling and fragrant.