Aloo Pakora also known as aloo bajji in the South, are Indian style potato fritters made with sliced potatoes, gram flour and spices. Nutty tasting crunchy exterior with a soft touch of aloo and a subtle hint of spices, these aloo pakora will soon be your go-to snack, especially if you love everything potato like me.
While aloo pakora are traditionally paired with monsoon and a hot cuppa of Masala Chai, you can make these anytime you need something crunchy for snacking. These can be a great snack to be served at your next get together with friends and family too..
Aloo PakodaCourse: SnacksCuisine: IndianDifficulty: Easy
Love potatoes?? Then these potato fritters will surely be your go-to snack recipe.
For the batter
Besan/Gram Flour – ½ cup
Rice Flour – 1 tbsp
Ajwain/Carrom Seeds – 1/8 tsp
Chili Powder – ½ tsp
Turmeric Powder – 1/8 tsp
Garam Masala Powder – ¼ tsp
Crushed Kasuri Methi – ¼ tsp
Hing/Asafoetida – 1/8 tsp
Coriander Leaves – a small bunch, finely chopped
Salt – about ½-¾ tsp
Water – as need to a make a medium-thick batter
Hot Oil – 1 tbsp
For the pakoras
Potato – 2 medium, peeled and sliced thin
Oil – for frying
- Peel the potatoes and thinly slice them. Add them to some water to remove excess starch and to prevent discoloration and then line them on a kitchen towel to remove excess water. Set this aside.
- Heat oil in a kadai while preparing the batter for the pakoras.
- In a bowl, add the besan, rice flour, ajwain, chili powder, turmeric powder, garam masala, kasuri methi, hing, coriander leaves, salt and mix well. To this, add water little by little to make a thick batter.
- Finally, add some hot oil and mix well.
- Dip the potato pieces one by one into the batter to coat it well and then add them to the hot oil. Fry till the pakoras are a nice golden-brown color. Take them from the oil and let it drain on some kitchen tissue to remove the excess oil.
- Finally, sprinkle some chaat masala and serve hot with some ketchup or chutney.