aloo pakora

Also known as potato bajji these are deep fried fritters made with sliced potatoes, spices &amp; gram flour.

Aloo pakora

potatoes ((1 large))

besan ((gram flour))

tbsps rice flour

salt

½ tsp Ginger garlic paste (or only ginger paste)

½ tsp ajwain ((carom seeds))

¼ tsp garam masala

½ tsp red chilli powder ((or 2 green chilli crushed finely))

turmeric

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

Keep them immersed in water until used.

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

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

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

Preparation

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

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

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.

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.

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.

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

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

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

How to make aloo pakora

Aloo pakora or potato bajji are crisp potato fritters which are deep fried.&nbsp;

Aloo Pakora

potato

gram flour ((besan

rice flour

carom seeds ((ajwain))

red chili powder

¼ Garam Masala Powder

asafoetida ((hing))

water

chaat masala powder (for sprinkling on the pakoras)

baking soda, (optional)

salt (as required)

In a bowl take all the dry ingredients – besan, rice flour, carom seeds, red chili powder, garam masala powder, asafoetida (hing), baking soda (optional) and salt as required.

Mix well all the dry ingredients with water. Check the seasoning and add more if required.

Peel and slice the potatoes thinly in rounds.

making pakora batter

Heat oil for frying in a kadai or pan. Dip each potato slice in the batter and place it gently in hot oil.

Do these for some 5-6 potato slices each time. Fry till golden and crisp.

Drain the pakora on paper towels to remove excess oil.

Finish off the remaining aloo pakora this way in batches.

Serve aloo pakora hot sprinkled with some chaat masala powder.

You can also serve them with chutney or tomato sauce accompanied with slices of bread or buns.

making aloo pakora

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Aloo Pakora

Top 2 aloo pakora recipes from across the web

The most viewed aloo pakora recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Aloo pakora

Aloo Pakora

The most viewed aloo pakora recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine