Aloo Pakoda

Aloo Pakoda

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.

Aloo Pakoda
Aloo Pakoda

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 Pakoda

Course: SnacksCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Total time



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.

Recipe Video

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