This Aloo pakora recipe/Potato/Aloo Bhajias makes the most delicious, crisp and golden pakoras. Aloo Pakoras are a favourite Indian street food/snack that are often had with a cup of Masala Chai.
Aloo Pakora
These pakoras are a childhood favourite snack of mine. They are made with sliced potatoes dipped in a batter made of Gram Flour and Spices. The potatoes become tender and melt in the mouth and the batter becomes crisp.
They are popular all over India and are served with Garlic Sauce, Red Chilli Chutney, Mint and Coriander Chutney, Ketchup or other sauces.
How to make Aloo Pakora
See full instructions at the bottom of the page:
Add all the dry ingredients plus coriander for the batter in a bowl.
Add enough water to form a thick batter.
Slice 2 large potatoes into thin slices.
Heat oil in a deep pot/wok until hot.
Add the potatoes to the batter.
Fry the Aloo Pakora in batched till golden brown all over.
Drain kitchen towel and serve hot.
Top tips to make the best Aloo Pakora
- Slice the potatoes to a thickness of around 3/4 – 1 cm.
- The batter should be medium thick and smooth. Add water slowly and make sure you coat the potato slices completely.
- You can adjust the spices and flavourings according to your preference.
- Rice Flour or Corn Flour make the Pakoras crispy.
- Oil temperature – Test for hot oil with a drop of batter; if it sizzles right away and the potato comes up after 2 -3 seconds, it is ready. If the oil is too hot, the potato will come up immediately and if it isn’t hot enough, the potato will stay at the bottom.
- Do not crowd the pan too much – 15 – 20 max depending on wok size.
- You can use Semolina or Corn Flour in place of Rice Flour.
More Indian Tea Time Snacks:
Healthy Samosa Recipe – Samosa Wrap
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Aloo Pakora
This Aloo pakora recipe/Potato/Aloo Bhajias makes the most delicious, crisp and golden pakoras. Aloo Pakoras are a favourite Indian street food/snack that are often had with a cup of Masala Chai.
Ingredients
- 240 ml Oil Veg or Sunflower
- 3 medium Potatoes Peeled and sliced into 1/2 - 3/4 cm thick rounds/moons. Dry with a towel.
- 140 g Gram Flour about 1 cup
- 2 tbsp Rice Flour
- ¾ tsp Carom Seeds Ajwain
- ½ tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ¾ tsp Turmeric Powder
- 1 tsp Baking Powder
- Pinch Bicarbonate of Soda
- Salt
- 3 tbsp Fresh Coriander Chopped
- Water Enough to form a thick but smooth batter, around 180 - 240 ml
Instructions
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Heat oil on medium heat.
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Meanwhile combine Gram Flour, Rice Flour, Carom Seeds, Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder, Baking Powder, Bicarbonate of Soda, Salt and Fresh Coriander in a bowl. Whisk to combine.
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Add enough water to form a thick batter.
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Add potatoes to batter and mix with a spoon or hands to ensure the potatoes are completely coated in batter.
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Test oil by adding 1/2 tsp batter. If the batter comes to the top after 2 - 3 seconds, the oil is ready.
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Add 10 - 20 coated Aloo Pakoras (depending on the size of your wok). Continue to add Pakoras until all the potatoes are used up.
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Fry until golden brown and drain on a plate lined with kitchen paper.
Recipe Notes
Top tips to make the best Aloo Pakora
- Slice the potatoes to a thickness of around 3/4 - 1 cm.
- The batter should be medium thick and smooth. Add water slowly and make sure you coat the potato slices completely.
- You can adjust the spices and flavourings according to your preference.
- Rice Flour or Corn Flour make the Pakoras crispy.
- Oil temperature - Test for hot oil with a drop of batter; if it sizzles right away and the potato comes up after 2 -3 seconds, it is ready. If the oil is too hot, the potato will come up immediately and if it isn't hot enough, the potato will stay at the bottom.
- Do not crowd the pan too much - 15 - 20 max depending on wok size.
- You can use Semolina or Corn Flour in place of Rice Flour.
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