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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Heat oil for frying: Heat oil in a deep pan or wok on medium heat until it is medium-hot, suitable for deep frying.
- 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.
- 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.
- Drain excess oil: Remove the fried pakoras with a slotted spoon and place them on paper towels to drain excess oil.
- Repeat frying: Continue frying in batches until all potato slices are cooked. Use any leftover batter with freshly sliced potatoes.
- Serve hot: Serve the aloo pakoras hot or warm, sprinkled with chaat masala powder if desired.
- 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.
- 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
