Pakoda recipe made with sliced potato and chick pea flour...
1.The batter should not be too thin which spoils the pakoda consistency.
2.Also one thing to be remembered while frying is they should not be fried on high flame as the outer side gets darker and the inner batter may not cook well.
3.It is better to fry on sim to medium flame.
4.Adding soda makes the pakora fluffy and soft.