Wash and slice the purple yam into long slices.

In a bowl, combine gram flour, salt, turmeric powder, red chili powder, asafoetida, and baking soda.

Gradually add water to the flour mixture, mixing until a thick batter forms (dosa batter consistency).

Heat sunflower oil in a wok or kadai over medium heat.

Dip each yam slice in the batter, ensuring it's fully coated.

Carefully drop the battered yam slices into the hot oil.

Fry until golden brown, flipping halfway through.

Remove the pakoras from the oil and drain on paper towels.

Serve hot with Dhaniya Pudina Chutney or Tomato Chutney.