Aloo Pakora is a vegan Indian snack where thinly sliced potatoes are coated with a spiced batter and deep-fried until crispy. This 30 minutes snack is best enjoyed with green chutney and masala chai on the side. Try it!
Wash the potatoes and peel them using a vegetable peeler. Slice them in thin slices(⅛ inch) and soak in a bowl filled with water.
Note – The potato slices should neither be too thick not too thin. If they are very thin, they will crisp up while frying and if they are too thick, they wil be undercooked.
Make The Batter
In a medium mixing bowl, stir together chickpea flour (besan), 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 (⅔-3/4 cup) a little at a time and make a slightly flowing 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 oil for frying in a skillet over medium-high heat.
Now drain the potato slices from the water very well. Add a few slices to the batter and coat them well from all the 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.
Drop the slices in hot oil and fry on medium heat until nicely browned and crispy. Keep flipping them 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.
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.
Drain the pakoras on a plate lined with paper towels. Sprinkle chaat masala all over the pakora. Make all the pakora in the same manner and serve hot.
Grated Potato Pakora – Peel the potatoes and grate them using the medium hold of a box grater. Make the batter and mix the potato laccha in it. Drop small pakoda in the hot oil and fry until crispy.Boiled Aloo Pakora – Boil the potatoes and mash them coarsely using your fingers. Now make the chickpea flour batter and mix the mashed potatoes in it. Drop small pakora in the oil and fry until crispy.