How to make Crispy Aloo Pakora - Potato Bajia - There is no better snack on a rainy day then a pakora with melt in the mouth sliced potatoes encased in a crispy batter. Ready to eat in 25 minutes, this recipe is a real crowd pleaser and great for gatherings and parties too. The recipe can easily be double to tripled. These Pakoras are perfect as a tea time snack served with Masala Chai and Chutneys. If you love Pakoras, try this Chicken Pakora or Fish Pakora recipe!
What is Aloo Pakora/Aloo Pakoda?
Aloo Pakora (Potato Bajiya/Potato Bhajji/Aloo Bajji/Potato Pakora Recipe) is a popular Indian street food.
In this recipe sliced potatoes are coated in a spiced gram flour batter, then they are deep fried till golden and crisp.
They are popular all over the Indian subcontinent and the recipe is suitable for a vegan and gluten-free diet.
Aloo Pakora can be baked or air fried but in my honest opinion, they don’t taste anywhere near as delicious as the fried versions!
The batter is usually made with Gram Flour also known as Besan Flour/Chana Flour/Chickpea Flour.
Ingredients in Aloo Pakora
Potatoes
The main ingredient and the star of the show!
It is best to use starchy Potatoes like King Edward’s, Maris Pipers or Russet Potatoes.
Slice the Potatoes (about 5 - 7mm). You want thin potato slices. Any thicker and they may not cook all the way through. I use a Mandolin to slice the Potatoes.
We soak the slices in a bowl of cold water before frying because the excess potato starch that forms when potatoes are peeled and sliced needs to be rinsed off with water. This step also helps to make the potatoes tender.
Batter Ingredients
Gram Flour
Gram flour is made made from chana daal (a split chickpea).
It is a staple ingredient in Indian cuisine, including in Indian, Bangladeshi, Burmese, Nepali, Pakistani, Sri Lankan cuisines.
It adds a unique earthy, nutty flavour.
Besan Flour can be found in most major supermarkets and South Asian Supermarkets.
Rice or Corn Flour
These make the Pakoras extra crispy!
Spices and Herbs
Ground Turmeric, Chili Powder, Salt, Cumin Seeds, Carom Seeds (Ajwain), Dry Fenugreek, Chopped Coriander.
Bicarbonate of Soda
This reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier Pakora.
Oil
Any neutral-flavored Oil with a high smoking point is used to deep fry Pakoras. Vegetable Oil, Sunflower Oil, Grapeseed Oil, Corn Oil or Canola Oil work well.
How To Make Aloo Pakora
The full recipe can be found in the recipe card at the bottom of the page. Here is how to make it:
Wash Potatoes and peel, then slice them into thin slices (5 - 7 mm) and soak in a bowl filled with water.
In a medium bowl, stir together the Gram Flour (sieve first to remove lumps), Rice flour, Turmeric Powder, Red Chili powder, Cumin Seeds, Ajwain Seeds, Bicarbonate of Soda, Salt, Dry Fenugreek and chopped Coriander.
Add water a little at a time until a batter is formed. Set aside for 10 minutes.
Heat Oil for frying in a large pot or wok until hot (around 180C).
To check if the oil is hot enough, use your fingers to drop a few drops of batter into the oil. It should rise up fast. If it comes up super fast, the oil is too hot. Turn the heat down and let the temperature come down. If the oil is not hot, the batter will either sink or rise very slowly.
Add 8 Pakoras at a time to the hot Oil and deep fry over medium-high heat for 4 - 6 minutes until golden brown.
Remove to a plate lined with a kitchen towel/paper towel to remove excess oil.
Expert Tips and Tricks
Batter Consistency
The Pakora Batter should have a batter that is medium in consistency. It should be between a thick batter and thin batter.
Temperature of Oil
The Oil must be hot otherwise the Pakoras just absorb all the Oil and the Pakoras become soggy.
Test the Oil before adding Pakoras by dropping in a few drops of batter into the Oil. It should rise quickly but steadily to the top.
If it shoots straight up, the oil is too hot. If it sinks or rises very slowly, the oil in not ready.
Oven Baking or Air Frying
I don’t recommend doing either of these for Pakoras. The texture and flavour just is not the same.
If you wish to air fry, place them in the Air Fryer basket and spray with Oil. Air Fry at 180 C for 6 minutes, then flip and air fry for 3 - 4 more minutes.
Double or Triple
This recipe can easily be doubled or tripled but don’t double or triple the Salt. Just add a touch more.
Variations
Other Veg
Pakora Recipes are incredibly adaptable. Add other veg to the batter such as Corn (my personal favourite), add chopped onions to make onion pakoras, grated carrots, mixed veg, spinach and coriander leaves.
Herbs and Spices
You can add Garlic and Ginger to the batter as well as Green Chilis. You can also add Cumin Powder and Coriander Powder. If you do add Cumin Powder, don't add whole Cumin.
You can also add other Herbs and Spices according to your preference. Some people add Garam Masala but I prefer it without.
Chaat Masala
Serve sprinkled with a little Chaat Masala for a different flavour.
Flour
You can use Semolina or Corn Flour in place of Rice Flour.
The Gram Flour can be replaced with Plain Flour.
Frequently Asked Questions
how do I make aloo pakora in oven?
Place Pakoras on a lined oven tray and spray with Oil.
Bake for 6 - 7 minutes per side at 180 C/Gas Mark 4.
Is Aloo Pakora Gluten Free?
Yes it is.
Why are my Pakoras soggy?
This is usually to do with the temperature of the Oil.
Check the temperature of the Oil before frying. If you overcrowd the wok/pot, it lowers the temperature of the Oil and the Pakoras then absorb loads of Oil, making them soggy.
How to make Pakoras in the Air Fryer?
If you wish to air fry, place them in the Air Fryer basket and spray with Oil.
Air Fry at 180 C for 6 minutes, then flip and air fry for 3 - 4 more minutes.
How to make Aloo Pakora without Rice Flour?
You can add Corn Flour instead or just add more Besan Flour.
Serving Suggestions
Serve Aloo Pakoras with Raita, Tomato Ketchup, Green Chutney and Masala Chai.
They are delicious in a Chapatti, in Buns or in a Wrap.
Storage Suggestions
Aloo Pakodas tastes best fresh and piping hot!
In the unlikely event that you have leftovers, store in a airtight container in the fridge for up to 3 days. I would strongly suggest that you re fry them before serving as they will not be crispy.
How to make Aloo Pakora ahead
You can make the batter ahead of time by making the batter up to a week ahead. Then peel and slice the Potatoes and continue with the recipe. It will need stirring again before using.
You might also like these Indian Snacks:
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How to make Crispy Aloo Pakora - Potato Bajia
Ingredients
- 500 g Potatoes Peeled and sliced into 5 - 7mm thick rounds/moons.
- 115 g Gram Flour about 1 cup
- 2 tablespoon Rice Flour or Corn Flour
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Carom Seeds Ajwain
- Pinch Bicarbonate of Soda
- ½ teaspoon Dry Fenugreek
- 2 tablespoon Fresh Coriander Chopped
- 1 tablespoon Salt
- 100 - 125 ml Water Enough to form a medium thick batter
- Oil Veg or Sunflower, for deep frying
Instructions
- Wash Potatoes and peel, then slice them into thin slices (5 - 7 mm) and soak in a bowl filled with water.
- Meanwhile make the Pakora Batter.
- In a medium mixing bowl, stir together the Gram Flour, Rice flour, Turmeric Powder, Red Chili powder, Cumin Seeds, Carom Seeds, Bicarbonate of Soda, Dry Fenugreek, chopped Coriander and Salt.
- Add water a little at a time until a batter is formed. Set aside for 10 minutes.
- Heat Oil for frying in a large pot or wok until hot (around 180C). To check if the oil is hot enough, use your fingers to drop a few drops of batter into the oil. It should rise up fast. If it comes up super fast, the oil is too hot. Turn the heat down and let the temperature come down. If the oil is too low, the batter will either sink or rise very slowly.
- Add 8 - 10 Aloo Pakoras (depending on the size of your wok) to the hot oil. Fry for 4 - 6 minutes until golden brown.
- Remove and drain the pakoras on a plate lined with tissue paper/. Continue with remaining potatoes until they are all used up.
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