Aloo Pakora

Aloo Pakora, also known as Potato Pakora or Aalu Bhajiya, is a popular deep-fried Indian snack that is crispy and delicious. Perfect snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/aloo-pakora/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For Aloo Pakora

• 3 medium-sized potatoes 
• 1 cup gram flour (besan) 
• 2 tablespoons rice flour or corn flour  
• ½ tsp cumin powder 
• 1 tsp chaat masala powder 
• ½ tsp cumin seeds 
• ½ tsp turmeric powder 
• 1 tsp red chili powder 
• Salt, to taste 
• 1 tbsp chopped coriander leaves 
• Water, as required 
• 2 tsp Kasuri methi, crushed between palms 
• ½ tsp ginger-garlic paste (optional) 
• ½ tsp asafetida (hing) 
• 1 tsp carom seeds (ajwain) 
• ¼ tsp baking soda 
• Oil for deep-frying 

» For serving 

• Chaat masala powder  
• Red chili powder (optional) 
• Chopped coriander leaves (optional) 
• Chutney of your choice 

RECIPE INSTRUCTIONS

» How to Make Aloo Pakora 

1. Wash and peel the potatoes. Slice them thinly, about 1/4 inch thick. In a mixing bowl, whisk the gram flour, and rice flour.
2. Next, add cumin powder, chaat masala powder, cumin seeds, turmeric powder, red chili powder, salt, coriander leaves, and crushed Kasuri methi, and ginger garlic paste (optional). TIP: Adding Kasuri methi takes the aloo pakoras to the next level.
3. Mix well. Now, gradually add water to the mixture and stir continuously to form a smooth and lump-free batter. The batter should be of medium consistency, not too thick or too thin. Then add asafetida (hing), and carom seeds, mix again until well combined. Keep it aside for 10 minutes.
4. Now, check the consistency of the batter, and add more water if the batter has thickened. Add baking soda to the batter and stir the batter briskly and quickly. Do not over-mix, you need to mix just to incorporate baking soda into the batter. Dip each potato slice into the batter and make sure it is coated evenly. 
5. Heat oil in a deep-frying pan on medium heat. Carefully drop the batter coated potato slices into the hot oil and fry until golden brown and crispy. Once the bottom is golden, flip the pakoras and fry until golden from all the sides. Fry all the pakoras in batches. Once done, using a slotted spoon, remove the aloo pakora from the oil and place them on a paper towel lined-plate to remove excess oil.
6. Sprinkle hot pakoras with chaat masala powder, red chili powder, and chopped coriander leaves. Serve Aloo Pakoras hot with coriander chutney, and tamarind chutney.

RECIPE NOTES

1. Slice the potatoes thinly and uniformly to ensure even frying. 
2. Make sure that the aloo pakora batter is not too thick or too thin. It should coat the potato slices evenly. 
3. The oil should be hot enough before you start frying the pakoras. The ideal temperature is around 350°F. 
4. Do not overcrowd the frying pan, as it will lower the temperature of the oil and make the pakoras soggy.