Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

In a bowl, whisk together gram flour, salt, cayenne pepper, cumin seeds, and baking powder.

Gradually stir lukewarm water into the flour mixture until a thick pancake-batter consistency is achieved.

Dip each potato slice into the batter, ensuring it is well-coated.

Carefully place the coated potato slices into the hot oil in batches, avoiding overcrowding.

Fry the potatoes for 2 to 4 minutes, turning once, until they are golden and crispy.

Remove the fried potatoes from the oil and place them on a paper-towel lined plate to drain excess oil.

Serve hot.