Aloo Pakora
User Reviews
5
Aloo Pakora
Description
Aloo Pakora features thin slices of potato dipped in a thick, spiced gram flour (besan) batter seasoned with turmeric, cumin seeds, dried fenugreek leaves, chilli powder, and crushed chilies. The batter consistency is key: it should drip slowly from a spoon but not run, to ensure an even coating. After dipping, the potatoes are deep fried in medium-hot oil until golden brown on both sides, resulting in a crispy crust and soft potato center. The use of spices in both the batter and the frying process adds depth and warmth to the pakoras. They are best served fresh and hot, paired with a cooling yogurt chutney to balance the spices.
Ingredients
- 500 g potato
- 100 g gram flour Besan
- 1 tbsp turmeric powder Haldi
- 1 tsp chilli powder
- 1 tbsp salt
- 1 tsp chilli pepper crushed
- 1 tsp cumin seeds Jeera
- 1 tsp fenugreek leaves Methi, dried
- Coriander
- 100 ml water
Instructions
- Wash the potatoes thoroughly and cut into slices that are approximately 1cm thick (see note 1)
- In a separate bowl add the gram flour, turmeric powder, salt, crushed chillies, cumin powder, chilli powder and dried fenugreek then mix together
- Add coriander and water in small increments, then mix until a thick batter forms (see note 2)
- Add the sliced potatoes into the mixture and together (see note 3)
- Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot (see note 3)
- Allow any excess batter to drip off the potato then gently add the pakora into the pan and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side (see note 5)
- Serve immediately with a side of yoghurt chutney and enjoy!
Notes
- Slice potatoes about 1 cm thick; leaving skins on or off is a personal choice.
- Mix batter to a thick consistency that slowly drips from a spoon; avoid resting batter before frying to prevent runniness.
- Heat oil to medium-hot and avoid overcrowding the pan for even cooking and crispy pakoras.
- Test oil temperature by frying a small batter ball; it should rise with tiny bubbles.
- Serve pakoras immediately to enjoy their crisp texture at its best.
- Nutritional information is provided as a courtesy and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 1191mg | 50% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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