Aloo Pakora Recipe

Introduction

Aloo Pakora is a delicious Indian snack featuring crispy, golden potato fritters coated in a flavorful chickpea flour batter. Perfect for an evening treat with chai or coffee, this recipe is simple and satisfying for home cooks.

Ingredients

• 1 medium to large potato
• 1 cup gram flour (besan or chickpea flour)
• 2 tablespoons rice flour
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon red chili powder
• ¼ teaspoon garam masala
• 1 pinch asafoetida (hing)
• ⅔ to ¾ cup water
• 2 to 3 pinches baking soda (optional)
• Salt to taste
• ½ to 1 teaspoon chaat masala powder (for sprinkling on pakora)
• Oil for deep frying

Instructions

1. Step 1: In a bowl, combine gram flour, rice flour, carom seeds, red chili powder, garam masala, asafoetida, baking soda (if using), and salt. Gradually add water and whisk to make a smooth batter of medium consistency, aerating it by whisking for about 2 minutes. Adjust seasoning as needed.
2. Step 2: Rinse, peel, and slice the potato into thin rounds—not too thin or too thick—to ensure they cook tender inside yet remain crispy outside.
3. Step 3: Heat oil in a deep pan or wok over medium heat until medium-hot. Dip each potato slice into the batter, coating it evenly, then carefully place it in the hot oil.
4. Step 4: Fry 5 to 6 potato slices at a time, turning when one side turns golden. Fry until both sides are crispy and golden, turning as needed for even cooking.
5. Step 5: Remove pakoras with a slotted spoon and drain on paper towels to remove excess oil. Continue frying remaining slices and use any leftover batter by slicing more potatoes if desired.
6. Step 6: Serve hot or warm, sprinkled with chaat masala and accompanied by your favorite chutney or dip.

Tips & Variations

• Make sure potato slices are not too thin to avoid overly crispy, hard pakoras; too thick can leave them undercooked inside.
• Use baking soda sparingly to keep the batter light and fluffy.
• Try serving aloo pakora with coriander chutney, tamarind chutney, or even guacamole for a twist.
• For a different flavor, sprinkle black salt instead of regular salt before serving.

Storage

Aloo pakoras are best enjoyed hot to retain their crispness. If you have leftovers, store them in a covered container at room temperature and try to eat the same day, as they lose crispness when cooled. Reheating is not recommended as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

It’s best to prepare the batter just before frying to maintain freshness and prevent it from thickening or separating.

What oil is best for frying pakoras?

Use a neutral oil with a high smoke point, such as vegetable oil or sunflower oil, for deep frying pakoras to achieve the perfect crispy texture.

Aloo Pakora Recipe

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★★★★★

5 from 117 reviews

• Author: Elara
• Total Time: 35 minutes
• Yield: about 10–12 pakoras 1x
• Diet: Vegetarian

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Description

Aloo Pakora is a classic Indian snack featuring thinly sliced potatoes dipped in a seasoned gram flour batter and deep-fried to crispy golden perfection. These flavorful potato fritters are a popular tea-time treat and are best enjoyed hot with chutneys or ketchup. Their crunchy exterior and soft, tender interior make them a comforting and delicious snack.

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Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 cup gram flour (besan or chickpea flour)
• 2 tablespoons rice flour
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon red chili powder
• ¼ teaspoon garam masala
• 1 pinch asafoetida (hing)
• 2 to 3 pinches baking soda (optional)
• salt (as required)
• ⅔ to ¾ cup water

Potato

• 1 medium to large sized potato

For Frying

• Oil (as needed for deep frying)

For Serving

• ½ to 1 teaspoon chaat masala powder (for sprinkling on pakora)

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Instructions

1. Prepare the batter: In a bowl, combine the gram flour, rice flour, carom seeds, red chili powder, garam masala, asafoetida, baking soda (if using), and salt. Gradually add water while whisking to create a smooth, medium-consistency batter. Whisk for about 2 minutes to aerate the mixture. Taste and adjust seasoning as desired.
2. Slice the potatoes: Rinse, peel, and slice the potato into rounds that are medium thickness—neither too thin nor too thick—to ensure the pakoras cook evenly and have a tender inside.
3. Heat oil for frying: Heat oil in a deep pan or wok on medium heat until it is medium-hot, suitable for deep frying.
4. Batter coat the potato slices: Dip each potato slice fully into the batter to coat evenly, then carefully place the coated slice into the hot oil. Add 5 to 6 slices or as many as your pan can handle without overcrowding.
5. Deep fry the pakoras: Fry the slices on one side until they turn light golden, then flip and fry the other side until the pakoras are crisp and golden brown. Turn as needed for even cooking.
6. Drain excess oil: Remove the fried pakoras with a slotted spoon and place them on paper towels to drain excess oil.
7. Repeat frying: Continue frying in batches until all potato slices are cooked. Use any leftover batter with freshly sliced potatoes.
8. Serve hot: Serve the aloo pakoras hot or warm, sprinkled with chaat masala powder if desired.
9. Serving suggestions: Accompany these pakoras with Indian chutneys like coriander, tamarind, mint, coconut chutney, or ketchup. They also pair wonderfully with avocado guacamole, yogurt raita, or can be used in wraps and sliders with lettuce, cheese, and mayonnaise.
10. Storage tip: Pakoras are best enjoyed fresh. Leftovers can be stored at room temperature in a covered container and consumed the same day for best taste and texture.

Notes

• Use medium thickness potato slices to ensure they cook through and remain tender inside.
• Baking soda is optional but helps make pakoras slightly crispier and airier.
• Do not overcrowd the frying pan to maintain oil temperature and achieve even frying.
• Pakoras lose crispness as they cool, so consume soon after frying for best texture.
• Add a pinch of black salt or chaat masala on top for authentic tangy flavor.
• Use any preferred Indian chutney or dips for enhanced taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: aloo pakora, potato fritters, Indian snack, deep-fried pakora, vegetarian snacks, chai time snack