Mix 1 tbsp. l. ghee and baking soda until the mixture starts to bubble. Mix all the ingredients, except vegetables and herbs, adding enough water to make a fairly thick dough.
Finely chop the potatoes, chili, cilantro and onion and put into the dough, stirring thoroughly. Heat vegetable oil in a high-walled pot to 180˚C (not too hot).
Wetting a tablespoon in hot water, scoop up the dough and lower it into deep fat. Fry until it turns golden.
Place finished pakoras on paper towels to drain excess oil. Serve with tomato or coconut chutney.