Crispy Potato Pakora
Crispy Potato Pakora | Potato Fritters Recipe | Aloo Pakoda | Alu Bhajiya | How to Make Crispy Alu Pakoda
Crispy Potato Pakora | Potato Fritters Recipe | Aloo Pakoda | Alu Bhajiya | How to Make Crispy Alu Pakoda with step by step instructions
Potato Fritters Recipe | Aloo Pakoda is the perfect Indian snack to indulge in on winterly or rainy days. Have these Alu Pakora when they are straight out from the sizzling oil. You will know how perfectly crisp each Pakoda is on the outside and soft buttery on its inside. Dip them in Green Coriander Chutney or Hot Chili Garlic Sauce .
What is Alu Pakoda
In Hindi language ‘Alu’ or ‘Aloo’ means the Potato. Alu Pakoda means potato roundel that is coated with a spiced up gram flour batter and deep fried in hot oil.
Alu Pakora, Aloo Pakoda, Aloo Bhajiya all mean the same. Potato Fritter is the closest global name that one can give to Aloo Pakora.
Basic ingredients that go into the chickpea (gram flour) batter are salt, chili powder and baking soda. Adding carom seeds, nigella seeds, garlic paste, chili flakes enhances the taste of Alu Pakoda. The consistency of the batter and the spices in the batter is what define the taste of this popular Indian Snack.
Ingredients for Alu Bhajiya
For Measurements refer to RECIPE CARD further below
Chickpea flour (besan)– Preferably sieve the flour to avoid lumps. This is a gluten free flour. Also known as gram flour.
Rice flour / Cornflour – Added for crispiness. One may add only rice flour or cornflour or a bit of both flours.
Potato – Sliced into roundels of medium thickness.
Spices – Salt, baking soda, turmeric powder (haldi)- for a vibrant color,
For Flavor – Garlic paste– finely chopped or paste, carom seeds (ajwain)– crush by rubbing between palms(optional), nigella seeds (kalonji) – optional, coriander leaves– chopped, chili flakes, chaat masala powder – to sprinkle before serving
Water – To make batter
Oil – For frying. Use any neutral flavored oil that has high smoking point.
Video recipe to make Aloo Pakoda
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How to Make Crispy Alu Pakoda with step by step instructions
Slicing and soaking potatoes
Cut the potatoes into thin slices.
Soak these sliced roundels in water with salt and red chili powder.
Making batter
To make batter, in a bowl take chickpea flour, corn flour, rice flour, nigella seeds (kalonji), carom seeds (ajwain),garlic paste, baking soda, salt, turmeric powder (haldi) and chili flakes.
Mix well.
Add water to form smooth batter using a whisker.
Finally add chopped coriander leaves and mix again.
Set aside for 10 minutes.
Frying Potato Pakoda
Heat oil in kadai or frying pan.
In the meanwhile, pat the potato slices dry with tissue.
Then, coat each potato slice with the batter. Shake off excess batter.
Deep fry in batches of 4 to 5 fritters over medium heat until golden.
Once all pakodas are fried, leave them to cool on wire rack.
For crispiness, once again fry these pakodas again.
Drain on absorbent paper.
Sprinkle some chaat masala and serve hot.
How to serve:
Serve hot with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Sipping Hot Cardamom Coffee Latte in between mouthfuls of pakoda is bliss.
Tips for Perfect Potato Pakora
The gram flour batter should not be too thin or thick.
Always check the temperature of oil by dropping some batter in the hot oil. If the batter globule sizzles, turns to a pale color and comes to the surface , then the oil is ready for frying
You may add a tablespoon of hot oil to the batter just before frying for crispiness.
Fry in small batches. Don’t overcrowd the frying pan.
It is advisable to eat Pakoras when just out from the frying pan. However if it is a must to keep for some time, then place them on a cooling rack and not a plate or absorbent paper.
Looking for some more potato snacks ? Here we go….
Roasted Potatoes with Herbs and Feta
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Recipe Card
Crispy Potato Pakora
Ingredients
- 1 medium potato peeled and sliced
- 1 cup chickpea flour besan
- 1 tbsp corn flour
- ½ tbsp rice flour
- ¼ to ½ tsp garlic paste
- 1/8 tsp nigella seeds kalonji
- 1/8 tsp carom seeds ajwain
- 1 pinch turmeric powder haldi
- ½ tsp chili flakes
- ¼ tsp red chili powder
- 1 pinch baking/cooking soda
- Salt to taste
- A few sprigs coriander leaves finely chopped
- 1/2 tsp chaat masala for sprinkling
- ½ cup water as required
- Oil for frying
Instructions
Slicing and soaking potatoes
- Cut the potatoes into thin slices.
- Soak these slices in water with salt and red chili powder.
Making Batter
- To make batter, in a bowl take chickpea flour, corn flour, rice flour, nigella seeds (kalonji), carom seeds (ajwain), garlic paste, baking soda, salt, turmeric powder (haldi) and chili flakes.
- Mix well.
- Add water to form smooth batter using a whisker
- Finally add chopped coriander leaves and mix again.
- Set aside for 10 minutes.
Frying Potato Pakoda
- Heat oil in kadai or frying pan.
- In the meanwhile, pat the potato slices dry with tissue.
- Then, coat each potato slice with the batter. Shake off excess batter.
- Deep fry in batches of 4 to 5 fritters over medium heat until golden.
- Once all pakodas are fried, leave them to cool down.
- For crispiness, once again fry these pakodas again.
- Drain on absorbent paper.
- Sprinkle some chaat masala and serve hot.
How to serve:
- Serve hot with Green Coriander Chutney, Sweet Tamarind Chutney or Hot Chili Garlic Sauce. Sipping Hot Cardamom Coffee Latte in between mouthfuls of pakoda is bliss.
Tips for Perfect Potato Pakora
- The gram flour batter should not be too thin or thick.
- Always check the temperature of oil by dropping some batter in the hot oil. If it sizzles, turns to a pale color and comes to the surface, then the oil is ready for frying
- You may also add a tablespoon of hot oil to the batter just before frying.
- Fry in small batches. Don’t overcrowd the frying pan.
- It is advisable to eat Pakoras when just out from the frying pan. However, if it is a must to keep for some time, place them on a cooling rack and not a plate or absorbent paper.
FAQ
What other variations of Potato Pakoda
One can add some beetroot or spinach puree to the batter.
Can any other spices be added to the batter
Yes you can experiment with dried oregano,basil for a fusion touch.
Why are my Potato Pakoras not crisp
The batter might be too runny or thick or baking soda is less.
Why are my Aloo Bhajiya greasy
Oil is not hot enough or too much of baking soda.
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[…] Crispy Potato Pakora […]
Though not raining, it is so cold here. So chai and potato pakoda was perfect for the weekend. Thankyou.
Yes. Undoubtedly, they are a hit in the rainy season.
Has been ages since I’ve made aloo pakora. Love them. Like how you’ve added corn flour too to the batter. Will give that a try. Chilli flakes makes the pakoras so tempting.
Yes indeed, chili flakes enhance the taste and appeal. Thanks.
These potato pakoras looks amazingly delicious.. along with adrak wali chai.. omg.. yummy in my tummy 😋
So true, Adrak wali chai and pakora make a great combo.
Corn flour is an interesting add here, the aloo bhajias make me want to fry a batch right away
Corn flour gives a crispier texture. Happy to note that you liked them.