In a medium bowl, whisk together the sifted chickpea flour, ground cumin, cayenne, turmeric, and salt.
Add the melted coconut oil and gradually whisk in the cold water until you have a smooth, lump-free batter. The consistency should be slightly thicker than heavy cream, just thick enough to coat a spoon.
Cover the bowl and let the batter rest for at least 10 minutes. This helps the flour hydrate and results in a crispier pakora.
While the batter rests, peel the potatoes and slice them into very thin, uniform rounds, about 1/8-inch (3mm) thick. A mandoline slicer is excellent for this.
Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or wok.
Heat over medium-high heat until it reaches 350°F / 175°C.
Working in batches to avoid overcrowding the pot, dip each potato slice into the batter, ensuring it's fully coated. Carefully slip the battered slices into the hot oil.
Fry for 4-5 minutes on each side, until the pakoras are a deep golden brown and crispy, and the potato inside is cooked through.
Use a slotted spoon to remove the pakoras from the oil and transfer them to a wire rack to drain excess oil.
Serve immediately with your favorite chutney.
