Arrange the tomato slices on kitchen paper and lightly salt. This will help draw out excess moisture.
Put the chickpea flour, rice flour, salt, coriander, hot chilli powder, turmeric and garlic in a large mixing bowl and whisk together to confirm.
Measure 175ml (3/4 US cups) of water a little at a time, whisking until you have a thick, pancake-like batter - you might not need all of the water. Leave to rest for 10 minutes.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Put a few slices of tomato into the batter and turn so that they are well coated. Don’t dip all of them at once as you’ll overcrowd the pan. Aim for 3-4 pieces at a time.
Lower the coated tomato pieces into the oil slowly so that they don’t drop straight to the bottom and stick.
Fry for 4 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.