Aloo Pakora, Potato Bhajji, Potato Pakoda
by Tarla Dalal
aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | aloo pakore | with amazing 26 images.
aloo pakora recipe is a simple and easy snack which is a Punjabi style aloo pakora. Moist and soft on inside and crisp outside is aloo pakora, unlike other pakora’s. Aloo pakoda is made with simple and basic ingredients that are easily available in every household.
To make aloo pakora we have first made a batter by combining besan, rice flour, carom seeds, chilli powder, tumeric powder, asafoetida, coriander leaves, oil, baking soda and water. We have made it into a smooth batter. Further, we have heated oil in a kadhai, dipped potato slices in the batter and deep fried them until golden brown. While serving aloo pakora we have sprinkled some chaat masala over it.
Looking for a quick and easy evening snack or something to eat with a piping hot cup of tea on a rainy day? Punjabi style aloo pakora are an ideal choice. Pakora also known as pakoda, pakodi, bhaji, bhajiya is originated from India. It is a deep fried snack, basically a fritter. It is found in restaurants and also sold by food vendors on the streets. Also, It is a famous Indian street food, found all over.
Pakora is made by choosing a main ingredient like onion, paneer, spinach, eggplant, cauliflower, corn etc. which is then dipped in Bengal gram batter and deep fried. Here we have used potato which is loved by everyone Punjabi style aloo pakora is my personal favourite out of all the pakora’s.
I usually make Punjabi style aloo pakora for my father-in law and husband for evening snack, they are a big fan of aloo pakoda’s and they have it with a cup of tea, it is a perfect combo. I also make it when last minute guests walk in as it is simple, easy and quick but also very mouth-watering and delicious and we can bet your guests would love it!!
aloo pakora also fall under the category of famous street foods. It is widely sold all over India and specially Maharashtra.
Serve aloo pakora with green chutney and tomato ketchup.
Enjoy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | with detailed step by step recipe photos and video below.
Aloo Pakora, Potato Bhajji, Potato Pakoda recipe - How to make Aloo Pakora, Potato Bhajji, Potato Pakoda
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Aloo Pakora
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
For aloo pakora
- For aloo pakora
- To make {span class="bold1"}aloo pakora{/span}, 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.
- 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 the {span class="bold1"}aloo pakoras{/span} on an absorbent paper.
- Place the deep-fried {span class="bold1"}aloo pakora{/span} on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.
Aloo Pakora Video by Tarla Dalal
Other Pakora recipes
- 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. Like aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | then listing down some popular pakora recipes from our veg pakora recipe collection :
Preparation for potato bhajji
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For making crispy aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | scrub and rinse 3 medium sized potatoes.
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Remove the skin with the help of a peeler and discard it.
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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.
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Till the time you are doing other preps, submerge the potato slices in water to prevent them from oxidizing.
Batter for Aloo Pakora
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To prepare besan batter for aloo pakora recipe | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | in a deep bowl take besan.
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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.
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Add chilli powder for that much needed spice.
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Add turmeric powder to give our besan batter a bright yellow colour.
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Add asafoetida.
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Add carom seeds. It will aid in digestion.
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Add coriander.
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Add warm oil. It helps in making aloo pakora crisp, lighter and prevent them from soaking a lot of oil.
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Add baking soda and add salt. It acts as a leavening agent and just like cakes, it makes the aloo bajji light and fluffy.
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Pour approx. ¾ cup of water. Add water gradually to prevent the batter from forming lumps.
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Mix well using a whisk till smooth. The batter should have a medium coating consistency.
For frying aloo bajji
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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.
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Remove the potatoes from the water and dry on a kitchen towel very well.
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Dip a few potato slices in the prepared batter and coat nicely with the prepared batter.
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Gently slide the batter coated potato slices in hot oil.
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Deep-fry around 8-9 aloo pakora at a time till they turn golden brown in colour and crisp from one side.
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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.
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Drain the aloo pakora on absorbent paper and remove excess oil.
- Repeat step 3 and 4 to deep-fry 24 more aloo pakodas in 4 more batches.
- Place the deep-fried aloo pakora | Punjabi style aloo pakora | potato bhajji | street style aloo pakora | on a serving plate.
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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!
| Energy | 487 cal |
| Protein | 12.8 g |
| Carbohydrates | 52.9 g |
| Fiber | 9.7 g |
| Fat | 24.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 351 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.3 mg |
| Vitamin C | 13.6 mg |
| Folic Acid | 93.1 mcg |
| Calcium | 39.9 mg |
| Iron | 3.3 mg |
| Magnesium | 93.8 mg |
| Phosphorus | 214.7 mg |
| Sodium | 48.1 mg |
| Potassium | 568.7 mg |
| Zinc | 1.3 mg |
Tasted good. water probably should be 2/3 cup instead of 3/4 cup.
Its Delicious,
Edited after original posting.
Thanks for sharing the lovely recipe. I used the same batter to fry potato and onion slices too. Turned out yummy👌
Came out superb. perfect recipe. thanks for sharing.
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.. perfect snack recipe for monsoon.. and with a hot cup of tea.. Thank you for the recipe .. works great with perfect measurements..