In a large bowl, combine chickpea flour, rice flour and all of the spices. Add cilantro and water. Mix until you have a thick batter.
Using a mandolin, thinly slice the potatoes.
Heat enough oil for deep frying to 350 F.
Place the potatoes into the batter and toss well.
By hand, take out the potato slices one at a time, tossing off the excess batter.
Place in the hot oil. When they rise to the top of the oil, flip over.
Cook until golden brown on both sides.
Drain on paper towels.
Serve with ketchup or your favorite chutney.