on Jul 01, 2021, Updated Nov 07, 2023
About Aloo Pakora
Aloo Pakora is a very popular Indian snack where thinly sliced potatoes are coated with a lightly spiced chickpea flour batter and deep-fried until golden and crispy. These are called Aloo Bajji or Potato Bajii in South India. These vegan and gluten-free potato fritters come together in just 20 minutes using simple ingredients. Be it a rainy day, a cold winter day, or any special occasion, these aloo pakora make for a popular snack. Serve them with a tangy and spicy Green Chutney or sweet Tamarind Chutney, and do not forget the Masala Chai to go along. This aloo pakora recipe can be easily doubled or tripled. Just make sure to fry the pakoras in batches. Once you try this aloo pakora, try some of my other pakora recipes that can be enjoyed on a cozy rainy day.
Onion Pakoda Paneer Pakora Punjabi Bread Pakora Moong Dal Pakoda Chicken Pakora
Ingredients
Potatoes – Starchy potatoes like Idaho or russet potatoes work best in this recipe. Avoid the ones with a gummy texture. Having said that, use any variety of potatoes that are readily available to you. For The Batter – To make the spiced batter for the potato pakora recipe, you will need a few simple ingredients like chickpea flour (besan, gram flour), rice flour, cornstarch, salt, ginger-garlic paste, red chili powder, turmeric powder, baking soda, and Chaat Masala Powder. You can swap red chili powder with cayenne pepper or paprika powder. Rice flour and cornstarch make these pakoras super crispy. Do not skip them. You can add a little ajwain (carom seeds) to the batter, as it adds a unique flavor and aids digestion. You can also add chopped onions, green chilies, cilantro (fresh coriander leaves), curry leaves, and mint leaves to the batter. Some people add garam masala to their batter, but I don’t, as I feel it overpowers the other flavors. But feel free to add some if you like it. Oil – Use any neutral-flavored oil with a high smoking point to deep fry the potato bhajji. Rice bran oil, sunflower oil, or canola oil are some options. Some people in India fry their pakora in mustard oil, giving them a unique taste. You can try it too. Chaat Masala – Finally, sprinkle the pakoras with chaat masala powder as soon as they are out of the oil.
How To Make Aloo Pakora
Prepare The Potatoes
Wash 8 oz (250 g) of potatoes and peel them using a vegetable peeler. Slice them into thin slices (⅛ inch) and soak them in a water-filled bowl. If kept without water, the potatoes will turn black from oxidation.
Make The Pakora Batter
In a medium mixing bowl, stir together
1 cup chickpea flour (besan) 2 tablespoon rice flour 1 tablespoon cornstarch 1 teaspoon red chili powder ⅛ teaspoon turmeric powder 1 teaspoon ginger-garlic paste 1 teaspoon salt 1 very small pinch of baking soda.
Note – The quantity of turmeric powder and baking soda is very important. If you add more turmeric with baking soda, the pakoda will turn reddish and not look very appetizing. Add water (½ to ¾ cup) a little at a time and whisk to make a slightly flowing but thick smooth batter. The batter should neither be too thick nor too thin. It should be just thick enough to coat the slices and stick to them. Let it rest for 10 minutes. Note – The quantity of water will depend on the quality of chickpea flour. If the flour is finely ground, it will require less water; if it is coarse, it will need more.
Fry The Pakora
Heat 4-5 cups of oil for frying in a skillet over medium-high heat until it is nicely hot. How to check if the oil is hot enough – To check if the oil is hot enough to fry the pakora, drop a few drops of batter in it. It should come up fast and steadily. If it’s coming up slowly, the oil is hot enough. If you have a candy thermometer, use it to check the temperature of the oil. It should be in the range of 360°F (180°C) to 380°F (190°C) range. Now drain the potato slices from the water very well. Add a few slices to the batter and coat them well from all sides. Note – Draining all the water from the potato slices is important; otherwise, the water in them will thin down the batter and it will not stick to the slices. You can also pat the slices with a kitchen towel to remove any extra moisture. Reduce the heat to medium. Drop the slices in hot oil and fry until golden brown and crispy (5-8 minutes for each batch). Flip them frequently while frying using a slotted spoon. Do not overcrowd the pan; otherwise, it will lower the temperature of the oil, and the pakora will not turn out crispy. Tip – Keep a bowl full of water on the counter while making the pakoras. After dropping every batch in the oil, rinse your fingers and wipe with a kitchen towel. Your hands will not be messy while frying the pakora. Drain the pakoras on a plate lined with paper towels to soak the excess oil. Sprinkle chaat masala all over the hot pakora. Make all the pakora in the same manner and serve hot. Tip – If you have some leftover batter, use it to make plain pakoras and dunk them in kadhi or an onion tomato gravy.
Pro Tips By Neha
Slice the potatoes into even slices (approx ⅛ inch thick), so that they cook evenly while deep frying. You can use a mandoline slicer to slice them. Do not slice the potatoes too thin or too thick. If they are too thin, they will crisp up while frying instead of getting soft; if they are too thick, they will be raw. If you are slicing them ahead of time, soak the slices in a bowl of cold water to prevent them from turning black from oxidation.
Serving Suggestions
Serve aloo pakora with Green Chutney or Tamarind Chutney with a cup of Masala Chai or Adrak Wali Chai. They also taste great with tomato ketchup. You can also stuff them between pav, buns, or bread, smear some green chutney and butter, and enjoy them as a sandwich. You can also make a pakora wrap (roll) by stuffing these potato fritters in whole wheat or all-purpose flour roti or paratha, green chutney, mustard sauce, and thinly sliced onions. Leftover pakoras can be added to an onion tomato gravy to make aloo pakora sabji.
Storage Suggestions
Aloo Pakoda tastes best when served right out of the oil. If you still have leftovers, store them in an airtight container in the refrigerator for 2-3 days. Air fry or bake until hot and crisp, and serve.
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