Thinly slice the potatoes using a mandolin for even slices. If slicing by hand, aim for rounds about the thickness of a coin—roughly 1/4 inch (6mm) thick. This ensures they cook through while staying tender inside.

In a large mixing bowl, whisk together the chickpea flour, baking powder, chili flakes, cumin, and salt. Gradually add the ice water, whisking until the batter is smooth and thick enough to coat the back of a spoon—similar to pancake batter. Add the sliced potatoes and mix to coat evenly. (Do not do this ahead; the potatoes will release water as they sit, which will thin the batter.)

Heat oil in a large pot over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small amount of batter—it should sizzle immediately.

Working in batches, carefully drop the battered potato slices into the oil, one at a time. Fry for 60-90 seconds, or until golden brown and crisp. Adjust the heat as needed to maintain 350°F-360°F (175°C-182°C)—if the oil is too hot, the pakoras will brown too quickly without cooking through; if too cool, they will absorb oil and become greasy.

Remove the pakoras with a slotted spoon and transfer to a large platter lined with paper towels. Repeat with the remaining batter. Serve hot.