Step 1

Wash, peel and slice the potato to moderately thin slices (not very thin slices). (refer picture below)

Step 2

Keep them immersed in water until used.

Step 3

Add gram flour, rice flour, carom seeds, salt, chilli powder, ginger garlic & turmeric to a mixing bowl.

Step 4

Pour water and make a moderately thick batter. The batter must be of a medium consistency, neither too thick nor too thin.

Step 5

Taste the batter and add more salt or spice if needed.

Step 6

Heat oil in a deep kadai or pan on a medium heat.

Step 7

While the oil heats, drain all of the water from the potatoes completely.

Step 8

Check if the oil is hot enough by dropping a little portion of the batter to the oil. The batter must rise without browning a lot. This is the right temperature.

Step 9

Dip each slice of potato in oil and carefully slide it to the hot oil. If you are unable to coat the potatoes well, sprinkle little water and slightly thin down the batter.

Step 10

Repeat coating the potato slices in batter and gently sliding them to hot oil. Fry them on a medium heat until golden and crisp. In between keep stirring for even frying.

Step 11

Remove the aloo pakora on a kitchen tissue or steel colander.

Step 12

Repeat making the next batch. Ensure the oil is not but not too hot.

Step 13

Sprinkle some chaat masala over aloo pakora or serve it with this mint chutney.