Aloo Pakora
User Reviews
5
Aloo Pakora
Description
This recipe features thin slices of potato layered with salt, Kashmiri red chili powder for color and mild heat, cumin powder, and chaat masala before being dipped into a thick batter made with besan (gram flour) and additional spices like coriander powder, chili powder, cumin, and chaat masala. The batter is mixed with enough water to create a thick flowing consistency optimized for frying to a crispy crust without absorbing excess oil.
The potato slices, coated in the batter, are deep-fried in neutral cooking oil until the pakoras develop a golden, crisp exterior while the inside remains tender. This snack is traditionally paired with mint chutney and tamarind chutney which provide herbal freshness and sweet-sour balance respectively.
The spices layered on the potato before battering enhance the overall flavor complexity and the optional dusting of chaat masala before serving adds tang and aroma. The batter's rest period improves the texture, but baking soda can be used to achieve crunchiness quickly if time is limited. Adding rice flour to the batter can also enhance crispness while maintaining gluten-free status.
Ingredients
- 2 potato thinly sliced, 300 grams
- neutral cooking oil for deep frying, generic cooking oil
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 chutney contains cilantro
- 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
- If short on time, add a pinch of baking soda to the batter for quicker crispiness.
- Add 1 to 2 tablespoons of rice flour to the batter for extra crunch while keeping the pakoras gluten-free.
- Maintain a thick flowing batter consistency to avoid oily or doughy pakoras.
- Seasoning the potato slices before battering improves their flavor inside the fritters.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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