5 from 12 votes
Aloo Pakora
Aloo Pakora consists of thinly sliced potato pieces seasoned with a blend of spices, then dipped in a thick chickpea flour batter and deep-fried until crisp and golden. The fritters are served with mint and tamarind chutneys and may be dusted with chaat masala, providing a crunchy, savory snack with mildly spiced potato centers.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
204 kcal
Course:
Appetizer
Cuisine:
Indian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 204
% 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.