Aloo pakora, aloo bajji, or potato fritters all refer to delicious and crunchy slices of potato dipped in a gram flour batter and deep-fried until crisp. With my recipe, you will learn how to make a classic and crispy Aloo pakora.
The aloo pakora or potato fritter is a favourite street-side snack in India and Pakistan. Follow my easy, quick, and detailed recipe for the perfect golden crisp aloo pakoras. This delicious snack will become your new family favourite! Whether it's movie night, a simple lunch, or a quick tea-time treat, you will make this aloo bajji several times!
Aloo pakora is one of the most popular Ramadan snacks. It is routine to break the fast at Iftar time with dates followed by crispy and crunchy aloo pakoras.
When served with tangy tamarind (imli) chutney or a yogurt and mint raita, aloo bajji makes the perfect deep-fried snack.
About Aloo Pakora
Pakoras are fritters made with a gram flour or chickpea flour batter. In Asian countries, people call gram flour (baisen). Baisen is versatile, gluten-free, and vegan-friendly. Moreover, these pakoras are an excellent snack for vegans and vegetarians. Thinly sliced potatoes are dipped in a spicy gram flour batter to make aloo pakoras.
Although I am always looking for shortcuts and simple methods while cooking, this aloo fritter recipe is one of the easiest to make! It requires only the basic ingredients which are present in all pantries, even if you cook occasionally.
Here are some of my related recipes you may like Vegetable Pakora, Chicken Pakora, Crisy Chicken Burger, Smash Beef Burger
Reasons to Love This Recipe
- If you have been following my cooking journey, you know that I prioritize simplicity and ease above everything. Simplicity is key, and this pakora recipe is as easy as it gets. It's a no-fuss, stress-free snack recipe!
- I have said this before, but this one will become a family favorite! Kids, especially, love Aloo pakora. It's probably because they remind them of crispy French fries. Adults will love them too!
- Serve the pakoras with a spicy, tangy chutney and have a perfect munching treat. You can make these aloo pakoras to accompany a simple Daal lunch, as a treat with tea or coffee, or when you have company over.
- This recipe has a very limited ingredient list, as you will discover below. Nothing fancy, just simple, everyday ingredients come together to make a mouthwatering treat!
- If you are new to cooking, a student living away from home, or a newly married couple, this is THE perfect recipe for you! It's easy and takes minutes to prepare.
Jump to:
Ingredients
Let's take a look at the ingredients for Aloo pakora:
- Potatoes: The star of this show is the potato. Peel the potatoes and slice them thinly. If the slices are too thick, the potatoes won't cook through while frying. You can cut and let them soak in cold water while making the batter.
- Gram flour/ Baisen: Baisen or gram flour is a key ingredient for this recipe. The yellow Bengal gram is ground finely to make baisen. This makes it vegan-friendly.
- Spices and aromatics: I use only the simplest spices to add some heat to the pakoras.
- Bicarbonate of Soda/Baking Soda: This acts as a leavening agent making the pakoras light and crispy.
For quantities, read the recipe card below.
Instructions
Start by peeling and cutting the potato into a thin round shape with the help of a knife or a potato slicer. I prefer to soak the cut potatoes in water. Soaking helps remove excess starch, resulting in a more crispy aloo pakora.
Next, let's make the batter for the pakoras. In a large bowl, add 3 tablespoon besan, ¼ tablespoon white zeera, ¼ tablespoon red chili flakes, and ½ tablespoon red chili powder.
In a large bowl add the baisen.
Add all the spices to the baisen. Zeera ¼ tsp.
Chilli flakes, ¼ tsp.
Red chilli powder ½ tsp.
Add salt to taste. Combine the spices and add a pinch of soda. Mix everything well.
Begin adding the water slowly to make a thick batter. Add the water gradually otherwise the batter may become runny.
Combine all dry ingredients.
Add a pinch of bicarbonate of soda or baking soda.
Add water gradually.
Mix the batter thoroughly making sure no lumps are left in the batter.
Combine the mixture.
Ensure the batter is not runny nor too thick.
Heat oil in a deep pan or fryer over medium-low heat. Dip the potatoes in the batter and carefully place them into the hot oil one-by-one.
Heat oil in a wok or large frying pan.
On medium-high heat, fry the pakoras.
Fry the potato pakoras until they turn golden brown, ensuring they are cooked.
Use a slotted spoon to remove the crispy aloo pakoras from the oil and let them drain on paper towels. Repeat the frying process for the remaining potatoes.
Fry the potatoes in the oil.
Fry until they turn golden brown.
Serve your delicious aloo pakoras with your favorite chutney or sauce. Enjoy!
Substitutions
The ingredient list for these potato pakoras is so short you can't substitute much.
If you don't like using bicarb of soda, by all means you can add an egg to the batter to make it light and crispy.
Variations
In addition to being a delicious snack overall, these potato fritters are perfect for vegans or vegetarians.
Pakoras are uniquely versatile! Therefore, you can use lots of other vegetables in place of potatoes.
- Baingan or eggplant pakora
- Onion pakora
- Boiled egg pakora
- Spinach pakora
- Bread pakora
You can make all of these pakoras using the same batter as for the aloo pakoras. Coat the veggies in the batter and deep fry!
If you like this recipe, try my other pakora recipes: Mix Vegetable Pakora and Chicken pakora for meat lovers!
Equipment
Here's a list of the kitchen essential items I used to make these pakoras:
- Wok or large pan to fry the pakoras.
- Large mixing bowl to make the batter.
- Chopping board and knife
- Measuring spoons
If you want a detailed list of kitchen essential items or pantry essentials, then visit my pages dedicated to these items!
Top tips
- In order to make crispy pakoras, you have to ensure your batter has the right consistency. It should not be too thin, because then it won't coat the potatoes properly, nor should it be too thick because then the coating will become doughy.
- When cutting the potatoes, ensure they are thinly sliced to cook properly.
- The oil should be at the right temperature while frying. If it's cold, the baisen will absorb the oil, resulting in soggy pakoras. If it's too hot, the pakoras will brown too quickly, and the potatoes will remain raw. Therefore, fry the pakoras on medium heat.
FAQ
This can be due to two reasons: the batter is too runny or the oil while frying is cold. If your batter is runny, add more baisen or rice flour, adjust the spices, and proceed. If the oil is cold, let it heat up and fry the pakoras on a medium flame.
You added the potatoes to cold oil. Consequently, the baisen in the batter absorbed oil. Let the oil heat up properly and then fry the pakoras.
Potato bhajji, potato pakora, aloo pakora, or aloo bajji, are one and the same: potato fritters, in English.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Crispy Aloo Pakora Recipe
Equipment
- 1 Wok or large frying pan
- 1 Knife or potato cutter
- Measuring Spoons
- 1 Slotted Spoon
Ingredients
- 4 medium potatoes peeled and sliced into thin rounds
- 1 cup gram flour (besan) sifted
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon cumin seeds
- ¼ teaspoon salt or to taste
- ¾ cup water approximately
- 3 cups vegetable oil for deep frying
Instructions
- Peel and slice potatoes into thin, even rounds approximately ⅛ inch thick. Soak the slices in cold water for 15 minutes to remove excess starch, then drain and pat dry completely with paper towels. This step is crucial for achieving maximum crispiness.
- In a mixing bowl, combine sifted gram flour, turmeric powder, red chili powder, cumin seeds, and salt. Gradually add water while stirring continuously until you achieve a smooth, thick batter with a consistency similar to pancake batter. The batter should coat the back of a spoon without dripping off immediately.
- Heat vegetable oil in a deep frying pan or wok over medium-high heat. To test if the oil is ready, drop a small piece of potato into the oil; it should sizzle immediately and rise to the surface within a few seconds.
- Working in batches to avoid overcrowding, dip each potato slice into the batter to coat completely on both sides, then carefully place into the hot oil. Fry for 2-3 minutes on the first side until golden brown and crispy, then flip and fry for another 1-2 minutes until evenly browned.
- Using a slotted spoon, remove the fried aloo pakoras from the oil and transfer them to paper towels to drain excess oil. This prevents them from becoming greasy while they cool slightly.
- Serve the warm aloo pakoras immediately with tamarind chutney, green chutney, or yogurt mint raita on the side. These are best enjoyed fresh and crispy while still warm.
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