Pan-Fried Pakistani Pakora

Ingredients

• 1 tsp lemon juice
• 1/4 tsp baking soda
• 1 tsp cumin seeds
• 2/3 - 3/4 cup water
• 1 small onion (quartered and thinly sliced)
• 1 small russet potato (peeled, quartered lengthwise, and thinly sliced)
• 1/2-1 small Serrano pepper or Thai green chili pepper (finely chopped (remove seeds for less spice))
• 1 -2 tbsp cilantro leaves (chopped)
• 1 tbsp mint leaves (chopped (optional))
• ½ tbsp neutral oil (may omit but this makes them extra moist)
• 1 - 1 ½ tsp whole coriander seeds (roughly crushed using a mortar and pestle)
• 1/2 tsp crushed red chili flakes
• 1 1/8 tsp table salt (or to taste)
• scant 1 cup chickpea flour (gram flour/besan)
• neutral oil such as grapeseed or avocado (as needed for pan frying)
• 1/4 tsp whole carom seeds (ajwain) (roughly crushed using a mortar and pestle)
• ½ tbsp dried fenugreek leaves (methi) (crushed between the palms of your hands)
• 1/4 tsp red chili powder (for extra spice)
• simple green chutney (optional - for serving)