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In a large mixing bowl, combine the sliced onions and grated potatoes.
Add the finely chopped green chilli, chopped garlic, red chilli powder, turmeric powder, chaat masala, ajwain, Kashmiri red chilli powder, and salt to the bowl.
Mix all the ingredients thoroughly until well combined.
Sprinkle in the besan and rice flour, and mix again to ensure everything is evenly coated.
Let the mixture sit for about 10-15 minutes to allow the flavors to meld.
Heat oil in a deep frying pan over medium heat.
Once the oil is hot, take small portions of the mixture and carefully drop them into the oil.
Fry the pakodas until they turn golden brown and crispy, turning occasionally for even cooking.
Remove the pakodas from the oil and drain on paper towels.
Garnish with chopped coriander leaves before serving.