Wash the potatoes very well and peel the skin of the potatoes.
Slice the potatoes in round slices (slightly thick) and keep aside.
To make the batter, in a large bowl mix together the dry ingredients first - flour, salt and garlic powder until well mixed.
Now add water little by little to the dry flour mixture and make the batter. The batter should be of dropping consistency, but not watery or too thick. Only if necessary, you may add little more water to get the right consistency but always keep in mind to not add more than a tablespoon of water at a time and then mix with the batter to see if it has reached the right dropping consistency.
To make the potato fritters or pakora, heat enough oil in a frying pan.
When the oil is hot, dip the potato slices in batter and carefully and gently drop the slices in oil (make sure not to splash the oil).
Similarly dip other slices too and transfer carefully to the hot oil but make sure not to overcrowd the pan. It is best to leave some space and place them in a single layer (you can fry any remaining slices in another batch).
Wait until the bottom side of the potato slices are cooked and in golden brown color.
Gently flip the slices (when the slices are fried enough on the bottom side the batter won't be sticking to the pan anymore), and fry the other side of the slices too until golden brown.
Transfer the fried, golden brown colored potato pakora to a serving dish. If anymore potato slices are remaining, repeat the same process until all is done. Serve the crispy and delicious potatoes with tomato sauce or ketchup or any Indian style chutneys! Make sure to serve them hot and crispy for the best results!