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Aloo Pakora | Potato Fritter
5 from 3 votes

Aloo Pakora | Potato Fritter

Aloo pakora, aloo bajji, or potato fritters all refer to delicious and crunchy slices of potato dipped in a gram flour batter and deep-fried until crisp. With my recipe, you will learn how to make a classic and crispy Aloo pakora.

Prep Time
25 mins
Cook Time
20 mins
Servings: 4 People
Calories: 250 kcal
Course: Snacks
Cuisine: Indian, Pakistani

Ingredients

  • 3 potato round, thin sliced
  • neutral cooking oil generic cooking oil
  • 3 tablespoon besan
  • ¼ tablespoon white cumin seeds
  • ¼ tablespoon red chili flakes
  • ½ tablespoon red chili powder
  • salt
  • Pinch of soda
  • water

Instructions

    Cup of Yum
  1. Start by peeling and cutting the potato into a thin round shape with the help of a knife or a potato slicer.
  2. Soak the sliced potatoes in cold water. This reduces excess starch and makes crispy pakoras.
  3. In a large bowl, add 3 tablespoon besan, ¼ tablespoon white zeera, ¼tbsp red chili flakes, and ½ tablespoon red chili powder.
  4. Add salt to taste. Combine the spices and add a pinch of soda. Mix everything well.
  5. Begin adding the water slowly to make a thick batter. Add the water gradually otherwise, the batter may become runny.
  6. Mix the batter thoroughly making sure no lumps are left inthe batter.
  7. Heat oil in a deep pan or fryer over medium-low heat. Dip the potatoes in the batter and carefully place them into the hot oil one-by-one.
  8. Fry the potato pakoras until they turn golden brown,ensuring they are cooked.
  9. Use a slotted spoon to remove the crispy aloo pakoras from the oil and let them drain on paper towels. Repeat the frying process for the remaining potatoes.
  10. Serve your delicious aloo pakoras with your favorite chutney or sauce. Enjoy!

Notes

  • Soak the potatoes in cold water for an hour as they will become more crispy
  • Only add a pinch of soda or the pakoras will absorb too much oil.
  • Add the water gradually to make a thick batter.
  • Mix the batter thoroughly, ensuring no lumps are left in the batter.
  • After adding the pakoras to the oil, let them fry untouched for at least 5 minutes, otherwise the batter will fall off the potatoes.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 1.5g (8%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 5g (25%) Sodium 500mg (21%) Potassium 500mg (11%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 100IU (2%) Vitamin C 15mg (17%) Calcium 20mg (2%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4 People

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 1.5g 8%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Sodium 500mg 21%
Potassium 500mg 11%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 100IU 2%
Vitamin C 15mg 17%
Calcium 20mg 2%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.