Aloo pakora recipe to make spicy and crispy batter coated soft melt in mouth potato fritters. We simply love these melt in mouth potato slices covered in crispy chickpeas batter with green chutney. Potato snacks and chai/tea is always a classic combination in winters or rainy seasons.
Winters and monsoons in India are never complete without pakoras. These deep-fried Aloo pakora are perfect to serve with hot beverages as well as your next round of drinks.
Growing up Mom would pack aloo pakoda with toasted buns or bread and tomato ketchup in our tiffin boxes. And now these potato pakoras are perfect tea time snacks and party appetisers.That is why we prepare a wide variety of pakoras.
These potato pakoras are popularly known as Aloo bajji or Baji in Mumbai. In North India, these are known as aloo pakora and you can also call them potato fritters. Call them by any name but deep-fried potato snacks are everyone’s favourite! Isn’t it 🙂
There is another type of Aloo pakora made with boiled mashed and spiced potatoes. That is popular by the name of batata vada or aloo Bonda.
These Potato Pakora are:
- Deep-fried and crispy
- Gluten-free snack
- Perfect to serve as a tea time snack, party appetisers, lunch box treats
- Quick and easy snack recipe
How to Make Aloo Pakora
The most common concern while making pakora is they make you feel heavy because they absorb a lot of oil. But the ones I am showing you today do not absorb that much oil and do not leave a heavy after taste. If you fry pakora the right way and in the right oil, they will absorb much less oil. I am sharing these tips to deep fry in recipe notes below.
Coming back to the recipe it is very simple but I make them slightly different so that they do not taste bland. True to Punjabi style cooking I add a lot of flavour in the pakora batter.
So if you are a beginner and never made pakora before this is an easy recipe to start. If you have been making them try with my spicy batter your aloo pakora will sure taste better than sweet shop pakora.
Ingredients
Potato: Use any variety of potato. Make sure to pick a medium to big size potatoes for making pakora.
Besan/gram flour: also gram flour or chickpeas flour.
Spices and Seasonings: Red chilli powder, turmeric, coriander powder, chaat masala powder, Salt
Rice bran oil: You can use any vegetable oil with a high smoke point but in my experience rice bran oil is the best for deep frying.
Fresh herbs: ginger and coriander/cilantro leaves
Aloo Pakora Video Recipe
For experiencing the recipe with perfect textures at various stages please watch the video. For step by step pictures of the making of aloo pakora please scroll to the end of this page.
Recipe Notes & Tips for making Best Aloo Pakora
- Pakora batter consistency is the key here. The batter should not be too thick or too thin that it does not stick to the potato.
- If your batter is made right, aloo pakora puffs up while you are frying it. That is actually an ideal pakora.
- When you dip potato slices in spiced gram flour batter it should be coated completely.
- While frying the temperature of the oil should be hot in the beginning. Then reduce to medium so that they cook nicely. Hot oil, in the beginning, seals the surface of food and it absorbs less oil.
- I use Rice bran oil to fry pakora which is light and is absorbed less compared to other oils like mustard or sunflower oil.
- Slice potato into thin roundels for even cooking perfect pakoras.
- After cutting potatoes dip them in cold water to prevent them from turning black.
- If you avoid potatoes you can make these pakoras with sweet potato or eggplant in a similar way.
More Pakora Recipes you Can Try
📖 Recipe
Aloo Pakora - Potato Fritters
Equipment
- WOK
Ingredients
- 1 Potato medium size
- ¾ cup Besan
- 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Coriander powder
- Salt to taste
- 1 teaspoon Ginger grated
- 2 tablespoons Coriander leaves
- 1 teaspoon Green chilli
- Rice bran Oil as required, for frying
- 1 teaspoon Chaat Masala for serving
Instructions
- Peel the potatoes and slice them thinly. The thickness of potatoes is ⅕th of an inch. Try to use a knife for this. If the thickness of your mandolin slicer is adjustable you can use that. Soak them in water.
- To make pakora batter in a mixing bowl add besan/gram flour, Salt, turmeric powder, red chilli powder, coriander powder, chopped green chillies, chopped coriander and grated ginger.
- Add ¼ cup of water and make a medium coating consistency batter. Add more water if required.
- Now heat the oil to smoking point in a deep pan or wok.
- Drain out sliced potatoes from water and with a kitchen, towel pat them dry.
- Dip the potato slices in the prepared batter to coat them well and one by one drop in hot oil.
- Reduce the heat to medium and deep fry until they puff up and become golden brown and crispy.
- Drain aloo pakora on a paper towel and serve them hot.
- Serve Aloo pakora hot with green chutney or ketchup. You can sprinkle some chaat masala for a tangy and spicy taste.
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