Aloo Pakora

Aloo Pakoras are crispy potato fritters that are deep fried and served with chutney. 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.

Calories 958kcal

Author Wajeeha Nadeem

Ingredients

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

Instructions

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!

Nutrition