Aloo Pakora, Aloo Bhaji, Potato Pakoda

Aloo Pakora, Aloo Bhaji, Potato Pakoda

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Monsoon is simply incomplete without Aloo Pakora! Potato slices, coated with a spicy batter and deep-fried, these pakoras give you everything your palate will ask for on a cool and rainy day – a dash of spice, lots of crunch and loads of fun. The best part is that it is quite easy to make, no rocket science really. Here’s how to make this scrumptious treat...

Aloo Pakora, Aloo Bhaji, Potato Pakoda recipe - How to make Aloo Pakora, Aloo Bhaji, Potato Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients

1 1/2 cups potato slices
1 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tsp chilli powder
turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1 tbsp finely chopped coriander (dhania)
1 tbsp warm oil
a pinch of baking soda
salt to taste
oil for deep-frying
1 tsp chaat masala to sprinkle

Method
    Method
  1. Combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth.
  2. Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  3. Place the deep-fried aloo pakora on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.
Nutrient values (Abbrv) per serving
Energy487 cal
Protein12.8 g
Carbohydrates52.9 g
Fiber9.7 g
Fat24.9 g
Cholesterol0 mg
Sodium48.1 mg
Aloo Pakora by Tarla Dalal
Aloo Pakora, Aloo Bhaji, Potato Pakoda recipe with step by step photos

Other Pakora recipes

  1. Pakora or pakoda are deep-fried fritters popularly relished as an evening snack or for breakfast with an assortment of chutneys in India. To make pakora a filling snack, sometimes they are served along with pav to make delightful dishes like Bhajiya Pav, Kanda Bhaji Pav. You can make pakoras with any vegetables or even fruits and dals, leftover khichdi and breads. They are generally coated with a besan batter. Listing down some popular pakora recipes from our veg pakora recipe collection :  

Preparation for potato bajji

  1. For making crispy aloo ka pakoda, scrub and rinse 3 medium sized potatoes.
  2. Remove the skin with the help of a peeler and discard it.
  3. Slice the potatoes thinly with the help of a knife. If you have a mandolin slicer then make use of it to get even sized potato slices. The slices must not be very thick or else they might remain uncooked on frying.
  4. Till the time you are doing other preps, submerge the potato slices in water to prevent them from oxidizing.

Batter for Aloo Pakora

  1. To prepare besan batter for aloo bhaji, in a deep bowl take besan.
  2. Add rice flour to make the aloo pakora more crispy. If you do not have rice atta, make use of semolina and corn flour to give aloo pakora a crunchy texture.
  3. Add chilli powder for that much needed spice.
  4. Add turmeric powder to give our besan batter a bright yellow colour.
  5. Add asafoetida.
  6. Add carom seeds. It will aid in digestion.
  7. Add coriander.
  8. Add warm oil. It helps in making aloo pakora crisp, lighter and prevent them from soaking a lot of oil.
  9. Add baking soda and add salt. It acts as a leavening agent and just like cakes, it makes the aloo bajji light and fluffy.
  10. Pour approx. ¾ cup of water. Add water gradually to prevent the batter from forming lumps.
  11. Mix well using a whisk till smooth. The batter should have a medium coating consistency.

For frying aloo bajji

  1. To deep-fry crispy aloo pakora, heat the oil in a deep non-stick kadhai. To check if the oil is hot or not, drop a tiny amount of batter into oil and if it comes on the top immediately after 1-2 seconds then oil is ready to deep fry. If it submerges then oil is not ready, if it comes on top immediately then the oil is very hot.
  2. Remove the potatoes from the water and dry on a kitchen towel very well.
  3. Dip a few potato slices in the prepared batter and coat nicely with the prepared batter.
  4. Gently slide the batter coated potato slices in hot oil.
  5. Deep-fry around 8-9 aloo pakora at a time till they turn golden brown in colour and crisp from one side.
  6. Gently flip and cook on the other side till golden and crispy. Turn over a couple of times until the potato bajji is nicely cooked and crunchy.
  7. Drain the aloo pakora on absorbent paper and remove excess oil.
  8. Repeat step 3 and 4 to deep-fry 24 more aloo pakodas in 4 more batches.
  9. Place the deep-fried aloo pakora on a serving plate.
  10. Sprinkle chaat masala evenly over it and serve aloo pakore immediately. Bread Palak Pakora, Poha Pakoda, Gobi Pakora are some other delightful pakora recipes that you must try!

Reviews

Aloo Pakora, Aloo Bhaji, Potato Pakoda
 on 06 Oct 19 03:32 PM
5

So good a brilliant recipe, perfect with coriander chutney. Sunday breakfast and my husband could not get enough of them!! Thank you for sharingx
Aloo Pakora, Aloo Bhaji, Potato Pakoda
 on 22 Aug 17 05:21 PM
5

Aloo pakora.. perfect snack recipe for monsoon.. and with a hot cup of tea.. Thank you for the recipe .. works great with perfect measurements..