This Aloo Pakora Recipe is one of the easiest pakora or Indian fritters recipe, which is generally prepared during rainy season or winter season. So it is perfect recipe to try during this monsoon season. These Alu Pakora can also be sandwiched between pav or bread. Sometimes I made burgers too with these potato fritters, which is layered with Mayonnaise, lettuce, cheese and ketchup. It is really tasty and I am sure you will also love it.
With this recipe of Aloo Pakora you can also checkout more deep-fried Snacks Recipes like Mix-Veg Pakora Recipe, Palak Pakora Recipe, Onion Pakora Recipe, Moong Dal Fritters as Ram ladoo, Aloo Samosa Recipe, Jalidaar Cutlet Samosa Recipe, Namkeen Matri Recipe, Palak Patta Chaat Recipe, Paneer 65 Recipe and Onion Kachori Recipe.
Finally, I would like you to visit and checkout more related recipes collections like Breakfast Recipes Collection, Indo-Chinese Recipes and Chaat Recipes Collection.
Instructions for how to make Aloo Pakora at home:
- Slice 1 large potato to medium thickness with a knife and set aside. Make sure slices should neither too thick nor too thin.
- To prepare batter, take 3/4 cup besan/ gram flour in a bowl.
- And then add 1/4 tsp turmeric powder, 1/2 tsp ground black pepper, 1/2 tsp carom seeds/ ajwain, 1/2 tsp ginger paste, 1/2 tsp Kasuri Methi and 1/2 tsp salt to it. Mix all the ingredients well.
- Add 1/2 -3/4 cup of water and mix. You should get a medium smooth consistency. Add water in parts, and mix to get the right consistency. You can choose to have a medium-thick or medium consistency.
- Whisk the batter with a spoon or wired whisk briskly for about 3-5 minutes in one direction. This continuous whisking aerates the batter which makes for a fluffy and soft texture in the pakora.
- Dip the sliced potato into prepared besan batter and coat it completely.
- Gently place the batter coated potato slice in hot oil. The oil should not be too hot or cool. Add 4-5 or more potato slices in the kadai depending on your kadai/pan size. Do not overcrowd the kadai with a lot of fritters as this would reduce the temperature of oil and will also make up for less crispy pakora.
- When one side is light golden or golden, turn over the pakora with a slotted spoon. Allow the second side to be fried until golden. Turn over a couple of times as needed for even cooking.
- Fry all the aloo pakora like this until they are golden and crisp on both sides. Drain them on kitchen paper towels to remove excess oil and sprinkle 1-2 pinches of chaat masala over them.
- Aloo Pakora or Potato fritters are ready to serve. Enjoy them hot with tomato ketchup!
1. Slice 1 large potato to medium thickness with a knife and set aside. Make sure slices should neither too thick nor too thin.
2. To prepare batter, take 3/4 cup besan/ gram flour in a bowl.
3. And then add 1/4 tsp turmeric powder, 1/2 tsp ground black pepper, 1/2 tsp carom seeds/ ajwain, 1/2 tsp ginger paste, 1/2 tsp Kasuri Methi and 1/2 tsp salt to it. Mix all the ingredients well.
4. Add 1/2 -3/4 cup of water and mix. You should get a medium smooth consistency. Add water in parts, and mix to get the right consistency. You can choose to have a medium-thick or medium consistency.
5. Whisk the batter with a spoon or wired whisk briskly for about 3-5 minutes in one direction. This continuous whisking aerates the batter which makes for a fluffy and soft texture in the pakora.
6. Dip the sliced potato into prepared besan batter and coat it completely.
7. Gently place the batter coated potato slice in hot oil. The oil should not be too hot or cool. Add 4-5 or more potato slices in the kadai depending on your kadai/pan size. Do not overcrowd the kadai with a lot of fritters as this would reduce the temperature of oil and will also make up for less crispy pakora.
8. When one side is light golden or golden, turn over the pakora with a slotted spoon. Allow the second side to be fried until golden. Turn over a couple of times as needed for even cooking.
9. Fry all the aloo pakora like this until they are golden and crisp on both sides. Drain them on kitchen paper towels to remove excess oil and sprinkle 1-2 pinches of chaat masala over them.
10. Aloo Pakora or Potato fritters are ready to serve. Enjoy them hot with tomato ketchup!
Tips:
- Slice the potato to medium thickness. Using thin potato slices will cause the pakoras to crisp up while frying and you want the potatoes to be soft and tender when cooked. Also do not make cut the slices thick as this would make up for undercooked potato after being fried.
- Avoid using a mandolin slicer as the potato slices will be too thin.
- The consistency of batter should neither too thick nor too watery.
- The amount of water needed will depend on the texture and quality of your besan. Finely ground gram flour will need less water and a coarsely ground besan will need more water.
- For extra crispiness, 2 tbsp of rice flour or corn flour can also be added to the batter.
- 1/4 tsp baking soda can also be added for fluffiness, but I have prepared this recipe without soda.
- Fry the potato fritters on a medium-high flame, else the aloo will not cook from inside.
- Aloo Pakora tastes great, when served hot.
AuthorNidhi kakkarIngredients
Directions
1. Slice 1 large potato to medium thickness with a knife and set aside. Make sure slices should neither too thick nor too thin.
2. To prepare batter, take 3/4 cup besan/ gram flour in a bowl.
3. And then add 1/4 tsp turmeric powder, 1/2 tsp ground black pepper, 1/2 tsp carom seeds/ ajwain, 1/2 tsp ginger paste, 1/2 tsp Kasuri Methi and 1/2 tsp salt to it. Mix all the ingredients well.
4. Add 1/2 -3/4 cup of water and mix. You should get a medium smooth consistency. Add water in parts, and mix to get the right consistency. You can choose to have a medium-thick or medium consistency.
5. Whisk the batter with a spoon or wired whisk briskly for about 3-5 minutes in one direction. This continuous whisking aerates the batter which makes for a fluffy and soft texture in the pakora.
6. Dip the sliced potato into prepared besan batter and coat it completely.
7. Gently place the batter coated potato slice in hot oil. The oil should not be too hot or cool. Add 4-5 or more potato slices in the kadai depending on your kadai/pan size. Do not overcrowd the kadai with a lot of fritters as this would reduce the temperature of oil and will also make up for less crispy pakora.
8. When one side is light golden or golden, turn over the pakora with a slotted spoon. Allow the second side to be fried until golden. Turn over a couple of times as needed for even cooking.
9. Fry all the aloo pakora like this until they are golden and crisp on both sides. Drain them on kitchen paper towels to remove excess oil and sprinkle 1-2 pinches of chaat masala over them.
10. Aloo Pakora or Potato fritters are ready to serve. Enjoy them hot with tomato ketchup!
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