Aloo Pakora | Potato Fritter
Equipment
- 1 Wok or large frying pan
- 1 Knife or potato cutter
Ingredients
- 3 Potato round thin sliced
- oil
- 3 tablespoon besan
- ¼ tablespoon white zeera
- ¼ tablespoon red chilli flakes
- ½ tablespoon red chilli powder
- Salt
- Pinch of soda
- water
Instructions
- Start by peeling and cutting the potato into a thin round shape with the help of a knife or a potato slicer.
- Soak the sliced potatoes in cold water. This reduces excess starch and makes crispy pakoras.
- In a large bowl, add 3 tablespoon besan, ¼ tablespoon white zeera, ¼tbsp red chili flakes, and ½ tablespoon red chili powder.
- 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.
- Mix the batter thoroughly making sure no lumps are left inthe batter.
- 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.
- 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.
- Serve your delicious aloo pakoras with your favorite chutney or sauce. Enjoy!
Video
Notes
Soak the potatoes in cold water for an hour as they will become more crispy
Only add a pinch of soda or the pakoras will absorb too much oil.
Add the water gradually to make a thick batter.
Mix the batter thoroughly, ensuring no lumps are left in the batter.
After adding the pakoras to the oil, let them fry untouched for at least 5 minutes, otherwise the batter will fall off the potatoes.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 500mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 1.5mg
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