Aloo Pakora (Potato Bajji) is a very popular Indian snack where thinly sliced potatoes are coated with a spiced chickpea flour batter and deep-fried until crispy. This 20-minute snack is best enjoyed with green chutney and masala chai on the side.
Wash the potatoes and peel them using a vegetable peeler. Slice them into thin slices (⅛ inch) and soak them in a bowl filled with water. If kept without water, the potatoes will turn black from oxidation.
Make The Pakora Batter
In a medium mixing bowl, stir together chickpea flour, rice flour, cornstarch, red chili powder, turmeric powder, ginger-garlic paste, salt, and 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 in color and will 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 and 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 get rid of any extra moisture.
Reduce the heat to medium.
Drop the slices in hot oil and fry until they are 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 – While making the pakoras, keep a bowl full of water on the counter. 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 in an onion tomato gravy.
You can add a little ajwain (carom seeds) to the batter as it adds a unique flavor and also aids digestion. You can also add chopped onions, green chilies, cilantro (coriander leaves), curry leaves, and mint leaves to the batter.Some people in India fry their pakora in mustard oil which gives them a very unique taste. You can try it too.