Aloo Pakora Video by Tarla Dalal

Step 1

For aloo pakoraTo make aloo pakora, combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth.Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain the aloo pakoras on an absorbent paper.Place the deep-fried aloo pakora on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.

Step 2

Other Pakora recipes Pakora or pakoda are deep-fried fritters popularly relished as an evening snack or for breakfast with an assortment of chutneys in India. To make pakora a filling snack, sometimes they are served along with pav to make delightful dishes like Bhajiya Pav, Kanda Bhaji Pav. You can make pakoras with any vegetables or even fruits and dals, leftover khichdi and breads. They are generally coated with a besan batter. Like aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | then listing down some popular pakora recipes from our veg pakora recipe collection : ● Moong Dal Pakoda ● Khichdi Pakodas ● Mirchi Vada

Step 3

Preparation for potato bhajji For making crispy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | scrub and rinse 3 medium sized potatoes. Remove the skin with the help of a peeler and discard it. Slice the potatoes thinly with the help of a knife. If you have a mandolin slicer then make use of it to get even sized potato slices. The slices must not be very thick or else they might remain uncooked on frying. Till the time you are doing other preps, submerge the potato slices in water to prevent them from oxidizing. // Call display() to register the slot as ready // and refresh() to fetch an ad.googletag.cmd.push(function () {googletag.display('div-gpt-ad-1571143187139-0'); googletag.pubads().refresh([adslot0]); });

Step 4

Batter for Aloo Pakora To prepare besan batter for aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | in a deep bowl take besan. Add rice flour to make the aloo pakora more crispy. If you do not have rice atta, make use of semolina and corn flour to give aloo pakora a crunchy texture. Add chilli powder for that much needed spice. Add turmeric powder to give our besan batter a bright yellow colour. Add asafoetida. Add carom seeds. It will aid in digestion. Add coriander. Add warm oil. It helps in making aloo pakora crisp, lighter and prevent them from soaking a lot of oil. Add baking soda and add salt. It acts as a leavening agent and just like cakes, it makes the aloo bajji light and fluffy. Pour approx. ¾ cup of water. Add water gradually to prevent the batter from forming lumps. // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot1 = googletag.defineSlot('/1035919/mob_rcp_step_block', [300, 250], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1571143187139-0'); googletag.pubads().refresh([adslot1]);}); Mix well using a whisk till smooth. The batter should have a medium coating consistency.

Step 5

For frying aloo bajji To deep-fry crispy aloo pakora, heat the oil in a deep non-stick kadhai. To check if the oil is hot or not, drop a tiny amount of batter into oil and if it comes on the top immediately after 1-2 seconds then oil is ready to deep fry. If it submerges then oil is not ready, if it comes on top immediately then the oil is very hot. Remove the potatoes from the water and dry on a kitchen towel very well. Dip a few potato slices in the prepared batter and coat nicely with the prepared batter. Gently slide the batter coated potato slices in hot oil. Deep-fry around 8-9 aloo pakora at a time till they turn golden brown in colour and crisp from one side. Gently flip and cook on the other side till golden and crispy. Turn over a couple of times until the potato bajji is nicely cooked and crunchy. Drain the aloo pakora on absorbent paper and remove excess oil. Repeat step 3 and 4 to deep-fry 24 more aloo pakodas in 4 more batches. Place the deep-fried aloo pakora | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | on a serving plate. // Call display() to register the slot as ready // and refresh() to fetch an ad.var adslot2 = googletag.defineSlot('/1035919/mob_rcp_step_block', [300, 250], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1571143187139-0'); googletag.pubads().refresh([adslot2]);}); Sprinkle chaat masala evenly over it and serve aloo pakore immediately. Bread Palak Pakora, Poha Pakoda, Gobi Pakora are some other delightful pakora recipes that you must try!