Aloo Pakora
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5.0
12 reviews
Excellent
Aloo Pakora
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Aloo Pakora is a savory delight! These crispy potato fritters are made with sliced potatoes dipped in an earthy, spiced gram flour batter and fried until golden. They taste best when they're served warm and fresh!
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Ingredients
- 2 potato thinly sliced, 300 grams
- oil for deep frying
Spices for Potato
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/4 teaspoon cumin powder
- 1/2 teaspoon chaat masala
For Batter
- 1 cup besan 120 grams
- 1/2 tsp salt
- 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chaat masala
- 1/3 cup water plus more as needed to make the batter
For serving
- 1/2 teaspoon chaat masala optional
- mint cilantro chutney
- tamarind chutney
Instructions
- In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
- Peel and slice the potatoes into thin slices about 1/8 inch thickness and spread them on a large plate. Sprinkle all the spices for potato on them.
- Heat oil in a kadai or deep fryer on medium-high flame. To check if the oil is ready for frying, you can put a drop of gram flour batter into the oil. It should take about 2 seconds to float up, on medium high heat. If it comes up immediately, the oil is too hot. This can make the pakoras cook very quickly on the outside, but not cooked through inside.
- Take each potato slice and dip in the batter to coat each side evenly. Add them carefully in the medium hot oil. Don't overcrowd the pan. Fry in batches so they do not overlap.
- Fry till the potato fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.Using a slotted spoon, remove the pakoras and transfer to a plate lined with paper towel to drain excess oil.
- Serve the aloo pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!
Notes
- Batter Pro-tip: In case you are in a hurry, and don't have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy.
- Rice flour: Traditionally, the batter is made with only gram flour. However you can add 1-2 tablespoons of rice flour as this makes the pakoras crunchy, while keeping them gluten-free.
- Batter consistency: Make a thick flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won't taste as good.
- Spicing the potatoes: This step is optional, but I find the pakoras are even tastier with the extra spices.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
37g
(12%)
Protein
9g
(18%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
617mg
(26%)
Potassium
719mg
(21%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
168IU
(3%)
Vitamin C
21mg
(23%)
Calcium
33mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 617mg | 26% |
| Potassium | 719mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 33mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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