Aloo Pakora - Potato Fritters

Aloo Pakora - Potato Fritters

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.

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Course: Appetizer, Side Dish, Snack

Cuisine: indian cuisine, indiancuisine

Keyword: aloo, aloo recipe, Aloo snack, pakoda, pakora, pakora recipe

Prep Time: 5

Cook Time: 15

Servings:

Calories: 215kcal

Author: Rekha Kakkar

Equipment

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.

Video

Notes

Pakora batter consistency is the key here. The batter should not be too thick or too thin that it does not stick to potato.

If your batter is made right, aloo pakora puffs up while you are frying it. That is actually ideal pakora.

When you dip potato slice in spiced gramflour batter it should be coated completely.

While frying the temperature of 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 lesser 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 pakora with sweet potato or eggplant in a similar way.

Nutrition