Aloo Pakoras are crispy potato fritters that are deep fried and served with mint and coriander raita. Aloo Pakoras are a popular vegetarian street food snack (along with chana chaat and aloo chaat) in India and Pakistan. They are also often made for Iftar in Ramadan. Learn how to make perfectly crispy potato pakoras with this easy recipe.
Hiiiii. So after a week of halwa puri fun, I’m back with another delicious week of a popular fried street food snack in India and Pakistan: the pakora!
UPDATE: here’s the delicious chutney recipe I talked above: the ever delicious and popular Imli ki Chutney!!!
But first things first…let’s answer a few FAQs about the ever popular, ever addicting pakora!
What is a Pakora and What is it Made Of?
Pakoras are deep fried fritters made with different kinds of vegetables and sometimes even protein such as chicken. Basically we start with a besan (gram flour) batter, in which a variety of vegetables are dipped and then dropped into hot oil to fry into crispy goodness.
Pakoras are an easy, filling snack, that I promise you won’t be able to start munching on, once you start. And before you know it, they’ll all be gone!
Pakoras are a very, very popular item for Iftar in Ramadan in Pakistan.
How Long Do Aloo Pakoras Last?
Not very long. Because they’re so tasty!
Okay, so seriously speaking though, pakoras are best eaten when fresh. BUT I’ve had rare times when we had some leftover pakoras. They last about a day, stored in the fridge.
Just reheat them and they’ll be good to eat. But obviously not as great to as they are when freshly fried.
Can Aloo Pakoras be Reheated?
Yes, actually pakoras can be reheated. I’ve tried simple reheating them in the microwave (which is the easiest method) but they tend to lose their crispy texture.
What I like to do is, to place the pakoras in a single layer on a baking tray and baking for about 5 minutes in the oven at 375 degrees, flipping sides midway. Or you could reheat the pakoras in a dry skillet for a few minutes, while turning sides.
How Do You Make Crispy Aloo Pakoras?
- The pakora batter should neither be too thin or thick.
- Add a little bit of baking soda to the pakora batter.
- Slice the potatoes in thin rounds so they crisp up nicely.
- Fry on medium high heat.
- After frying the pakoras place them on a cooling rack placed over a baking sheet. This way the aloo pakoras won’t lose their crispiness from the steam released when you place them on a plate.
How to Make Aloo Pakora Recipe
There are two parts of this recipe. The pakora batter and frying the pakoras.
- Pakora Batter
- Pakora Batter is made from gram flour (besan), a handful of spices, and some water. I also like to add just a pinch of baking soda because it gives the pakoras a beautiful crispiness.
- Also add water gradually to the batter. This helps in keeping the pakora batter smooth and lump free.
- Once the pakora batter is ready, set it aside, and let it rest for about 10 minutes or so, while you slice the potatoes into rounds.
2. Frying the Aloo Pakoras
- In a medium sized wok, bring oil to heat.
- The oil should be neither too hot or cold. To check the oil temperature, add a little bit of pakora batter into the oil. If it sizzles up immediately, the oil is too hot. When the oil is at the correct temperature, the batter will float up in about 2 seconds or so.
- Dip each potato slice in the batter and make sure it’s coated evenly from all sides. Gently drop into the oil.
- Only fry a few pakoras at a time. Crowding the wok will cause the temperature to fall down, and the aloo pakoras won’t cook through properly.
- Once the pakoras are ready, take them out with a slotted spoon, and place on a cooling rack with a baking sheet placed underneath. Using a cooling rack will help keep the pakoras crispy.
- Serve with chutney.
I do hope you try these Aloo Pakoras and enjoy them…!
More Delicious Pakistani Snacks
- 3 medium sized potatoes thinly sliced
- 1 cup gram flour besan
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon chaat masala or to taste
- 1/4 teaspoon kashmiri lal mirch
- A pinch of turmeric haldi powder
- A handful of chopped coriander
- Salt to taste
- Water as needed
- 1/4 teaspoon baking soda
- 1 cup oil for deep frying
- Making the Batter
- Mix all the ingredients except water and baking powder.
- Slowly add the water, and keep whisking until you have a nice flowing batter. It should be not be a very thick batter. The batter should be of a coating consistency
- Now add the baking powder and thoroughly whisk.
- Frying the Aloo Pakora
- In a medium sized wok, bring the oil to a medium heat.
- To check if the oil is ready for frying, drop a bit of pakora batter into the oil. If it floats up immediately, then the oil is too hot for frying. It should take about 2 seconds to float up, on medium high heat.
- Coat each potato slice with the pakora batter one at a time. Make sure it is coated from all sides.
- Gently drop each potato slice into the oil. Don’t fry too many pakoras at a time, as that will cause the oil temperature to drop and the pakoras won’t cook through.
- Gently flip the pakoras so that they are evenly golden from all sides. It will take about 3-4 minutes per side to cook through.
- Using a slotted spoon, remove the pakoras from the oil and place them on a cooling rack.
- Serve with green chutney or ketchup. Enjoy!