Crispy Aloo Pakora is a simple deep-fried Indian snack that is perfect to serve with tea or coffee. These are a favorite during monsoon, winters, and iftar parties. Check out my easy recipe to make these.
Here are some more Pakora recipes, that can be enjoyed with Green Chutney and a cup of evening Tea/Coffee – Onion Pakoda, Chawal Ke Pakode, Punjabi Bread Pakora, Moong Dal Pakoda, Corn Pakoda, and Chicken Pakora.
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About This Recipe
Aloo Pakora is known by different names in different parts of India. Be it an Aloo Bajji, Potato Bajji, Potato Fritters, or Potato Pakora, they all are the same.
Thinly sliced potatoes dipped in spiced gram flour batter and deep-fried, there is a different joy in eating this snack with a spicy chutney.
Perfect for those monsoon or winter evenings, these Aloo Pakoras are super easy to make and gets ready in no time. It is also apt for those sudden monsoons when you crave for something delicious and deep-fried.
And the best part, these Pakoras are relished by everyone, because who doesn’t love Potatoes, Right?
Crispy from outside and soft from inside, these are also my favorite to serve during Diwali card parties or even weekend game or movie nights. Just munch on them, and enjoy your cheat day!
The addition of Corn Flour and Rice Flour makes the Pakoras crispy, so do not miss on these ingredients. Also, fry them on medium heat and not on low heat, to get crispy Pakoras.
These Aloo Pakoras are,
- Tasty
- Super easy to make
- Less time consuming
- Loved by everyone
- Perfect for tea parties
- Perfect for rainy days
Ingredients
For the Potatoes – In this recipe, we will thinly slice the potatoes. make sure you slice them thin, as they will cook evenly. Add them in water and keep aside, so that they do not turn black.
For the Batter – Now to make the spiced batter, we will mix all the remaining ingredients in a bowl.
These ingredients include besan, rice flour, cornflour, salt, ginger-garlic paste, red chili powder, turmeric powder, baking soda, and chaat masala.
The batter is slightly spiced, which adds a spicy flavour to the outer layering of the Pakoras.
Oil – Use any vegetable oil to deep fry the Pakoras.
You can also sprinkle some Chaat Masala on these hot crispy Punjabi Style Aloo Pakoras, once they are ready to be served.
Step By Step Recipe
Wash and peel the potatoes. Slice them thin slices and soak them in water.
Mix the remaining ingredients in a bowl.
Add water and make a slightly flowing batter. Let the batter rest for 10 minutes.
Heat oil for frying in a pan.
Now drain the potato slices from water and add them in the batter. Coat them well with batter.
Drop the slices in hot oil and fry on medium flame until nicely browned and crispy.
Drain the pakoras on a plate lined with kitchen tissue. Sprinkle chaat masala all over the pakora. Serve hot.
Frequently Asked Questions
When you make the Pakoras with boiled and mashed potatoes, coarsely mash the boiled potatoes. Mix the mashed potatoes with the other pakora ingredients. Add very little water and make a thick batter.
Now drop small pakoras in the hot oil and fry until brown and crisp.
Peel the potatoes and trim the end of the potatoes. Now thinly slice the potatoes starting from one end to another end using a sharp knife. You can cut it in the width of your choice, but for this recipe, I would suggest you slice them thin.
You can also use a mandolin slicer to slice them.
Yes, you can! Follow the same recipe, just use sweet potatoes instead of potatoes to make Sweet Potato or Shakarkandi Pakoras. Due to Sweet Potatoes, they will be slightly sweet in taste.
Serving Suggestions
Serve these deletable Aloo Pakoras along with Coriander Mint Chutney or Sweet Tamarind Chutney with a cup of Masala Chai or Adrak Wali Chai.
You can also stuff in between Pav or Bread, smear some green chutney and enjoy them as a sandwich for your evening snack.
Variations
Baked – Firstly preheat the oven at 425°F. Line a baking sheet with parchment paper and set aside. Make the Pakoras as per the recipe given below.
Once you dip the Pakoras in the batter, allow them to sit for about 5 minutes.
Next, place the potato slices into the baking sheet in a single layer and bake for 10 minutes, turn and bake for 10 more minutes. Serve hot with chutney.
Air Fried – To make Air Fryer Aloo Pakoras, make the pakoras as per the recipe. Now dip the potatoes in the batter and allow them to sit for about 5 minutes.
Meanwhile, preheat the Air fryer to 180 C or 360 F for about 6 minutes.
Brush or Spray the basket with oil and add Aloo Pakoras in one layer on the basket tray.
Close the basket and air fry the Aloo Pakoras for about 10 minutes. Make sure to turn the pakoras once in the middle. Spray or brush more oil if needed.
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Recipe Card
Aloo Pakora Recipe
Ingredients
- 250 gram Potato
- 1 cup Besan
- 2 tbsp Rice Flour
- 1 tbsp Corn Flour
- 1 tsp Red Chilli Powder
- ⅛ tsp Turmeric Powder
- 1 tsp Ginger Garlic Paste
- Salt (to taste)
- 1 pinch Baking Soda
- Oil (as required, for frying)
- 1 tsp Chaat Masala
Instructions
- Wash and peel the potatoes.
- Slice them thin slices and soak them in water.
- Mix the remaining ingredients in a bowl.
- Add water and make a slightly thick batter.
- Let the batter rest for 10 minutes.
- Heat oil for frying in a pan.
- Now drain the potato slices from water and add them in the batter.
- Coat them well with batter.
- Drop the slices in hot oil and fry on medium flame until nicely browned and crispy.
- Drain the pakoras on a plate lined with kitchen tissue.
- Sprinkle chaat masala all over the pakora.
- Serve hot.
Did you make this recipe? Let me know!