Description
Aloo Pakoda or aloo bhajji or Bhajiya are potato-based Indian fritters, dipped in gram flour with spices and then deep-fried. A delightful combination served at tea time. Potato fritters are an awesome snack loved by all age groups, especially in winters or monsoons. Here is the step by step recipe….
Scale
Ingredients
- 2 medium size potatoes
- 2 cups gram flour or chickpea flour
- ¼ cup rice flour
- ½ teaspoon carom seeds (ajwain)
- Salt to taste
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 pinch asafoetida (hing)
- 1 teaspoon red chilli flakes
- 2 green chilli chopped
- ½ teaspoon baking soda (optional)
- 4 tablespoons finely chopped coriander
- 1 cup water or as required
- 2 teaspoon chaat masala for serving
- Oil- for frying
Instructions
To make Aloo Pakoda
- Take 2 medium size potatoes.
- Peel them and cut the potato into thin round slices.
- Put them into water.
- Meanwhile, prepare the batter.
Making Batter
- Mix all the dry ingredients in a large bowl – gram flour, rice flour, salt, carom seeds, red chilli powder, turmeric powder, green chilli, asafetida, red chilli flakes, and finely chopped coriander.
- Mix everything well.
- Now gradually add water in batches to make a medium consistency lump-free ribbon-free batter.
- Whisk the batter with a spoon or a wired whisk for about 2 minutes.
- Heat a good amount of oil in a frying pan. While oil is hot, take 2 tablespoons of hot oil into the batter and mix well.
- Now transfer all potato slices on a cloth, drain them out from the water, and pat them dry with a kitchen towel.
- Put few potatoes slices into the prepared batter and coat them evenly with the batter.
- Carefully, drop it gently in the medium-hot oil and fry well, until they puff up and become golden brown and crispy from both sides.
- Using a slotted spoon, remove them from oil and transfer them on paper towels to remove excess oil.
- Repeat the same process with the remaining slices. Fry them in batches.
- Serve them hot with green chutney or ketchup. Sprinkle some chaat masala for a tangy and spicy taste.
- Enjoy your Aloo Pakora.
Notes
- Choose the potatoes with high starch content for this recipe. Avoid using potatoes with a gluey texture.
- Do not cut the potato slices too thin or transparent or thick. Making thin potato slices will cause the pakoras to crisp up while frying.
- The pakora batter should have a medium consistency. Make sure the batter is not too thin or runny, or too thick.
- Avoid adding asafoetida (hing) in the batter, If you have gluten intolerance.
- You can use any vegetable oil with a high smoke point but to me, rice bran oil is the best for deep frying.
- Additionally, you can add more flavors to your pakora by adding herbs like mint, curry leaves, garlic paste, or ginger paste.
- Category: Appetizers & snack
- Cuisine: Indian
Keywords: Potato Fritters, Indian Street Fried Food Pakora, Vegan Aloo Pakora