Aloo Pakora Recipe | Potato Fritters | Aloo Bhajji

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.