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Aloo Pakora in plate

How to make Crispy Aloo Pakora - Potato Bajia

Safira
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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Breakfast/Brunch, snacks
Cuisine Indian
Servings 4
Calories 91 kcal

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
 

  • 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.

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

Calories: 91kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 3mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword Aloo Bhajia, Aloo Pakora, Potato Pakora
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