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    Home » Recipes

    10th January 2021 Breakfast

    Home » Recipes

    How to make Crispy Aloo Pakora - Potato Bajia

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    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 recipe!

    Aloo Pakora in a plate

    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 thee 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 likeKing 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.

    Gram Flour in a sieve over bowl

    Sieved Rice flour and gram flour in bowl

    Flour with Spices in a bowl

    Chopped Coriander added to bowl with flour

    Add water a little at a time until a batter is formed. Set aside for 10 minutes.

    Smooth batter in bowl

    Aloo pakora batter in bowl

    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.

    Potatoes added to batter

    Pakoras in hot oil

    Remove to a plate lined with a kitchen towel/paper towel to remove excess oil.

    Aloo Pakora in plate

    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:

    Indian Chicken Kebabs

    Rajma Kebab

    Corn Chaat

    Papdi

    Aloo Tikki Chaat

    Easy Aloo Tikki

    Okra Fries

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on instagram and subscribe to our newsletter to get our latest recipes.

     

    Aloo Pakora in plate
    5 from 1 vote
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    How to make Crispy Aloo Pakora - Potato Bajia

    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 recipe!

    Course Breakfast, Breakfast/Brunch, snacks
    Cuisine Indian
    Keyword Aloo Bhajia, Aloo Pakora, Potato Pakora
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Calories 91 kcal
    Author Safira

    Ingredients

    • 500 g Potatoes Peeled and sliced into 5 - 7mm thick rounds/moons.
    • 115 g Gram Flour about 1 cup
    • 2 tbsp Rice Flour or Corn Flour
    • 1 tsp Turmeric Powder
    • 1 tsp Red Chilli Powder
    • 1 tsp Cumin Seeds
    • 1 tsp Carom Seeds Ajwain
    • Pinch Bicarbonate of Soda
    • ½ tsp Dry Fenugreek
    • 2 tbsp Fresh Coriander Chopped
    • 1 tbsp Salt
    • 100 - 125 ml Water Enough to form a medium thick batter
    • Oil Veg or Sunflower, for deep frying

    Instructions

    1. Wash Potatoes and peel, then slice them into thin slices (5 - 7 mm) and soak in a bowl filled with water. 

    2. Meanwhile make the Pakora Batter.

    3. 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.

    4. Add water a little at a time until a batter is formed. Set aside for 10 minutes.

    5. 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. 

    6. Add 8 - 10 Aloo Pakoras (depending on the size of your wok) to the hot oil. Fry for 4 - 6 minutes until golden brown.

    7. Remove and drain the pakoras on a plate lined with tissue paper/. Continue with remaining potatoes until they are all used up.

    Recipe Notes

    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. 

    Nutrition Facts
    How to make Crispy Aloo Pakora - Potato Bajia
    Amount Per Serving
    Calories 91 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 1g
    Sodium 3mg0%
    Potassium 41mg1%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 5IU0%
    Vitamin C 1mg1%
    Calcium 3mg0%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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