In a medium bowl, combine the chickpea flour, baking soda, and cold water.
Whisk until a smooth, thick, lump-free batter forms.
Add the ground cumin, cayenne pepper, salt, turmeric, and saffron to the batter.
Stir until all the spices are well combined.
Fold in the finely diced potato, slivered onions, and chopped cilantro until they are evenly coated with the batter.
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F / 175°C.
Carefully drop teaspoonfuls of the batter into the hot oil, frying 6 to 7 pakoras at a time. Be sure not to overcrowd the pan.
Fry for about 8 minutes, turning occasionally, until the pakoras are a deep golden brown and crispy all over.
Using a slotted spoon, remove the pakoras from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately while hot.
Do not overcrowd the pan.
Frying in small batches prevents the oil temperature from dropping and ensures the pakoras cook evenly.
