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37 Comments

  1. What if you don’t have rice flour? I am going to the Indian store later to see if I can find it.

  2. yeah…..I m really happy to c all the awsme recipes n I vl surely try to make these awsme recipes…oh I’m feeling happy…..

  3. Dear Dassana,
    I have a doubt here. First, one cup besan for just one potato??? That means its too much of batter and it coated thickly. But on the other side, from ur pics I see that the batter is of medium consistency, not very thick.. Please throw light.

    1. 1 cup of besan is enough for making a thick to medium consistency batter for 1 potato. 1 cup is about 150 grams of gram flour. of course the medium size will vary from place to place. so if the batter is left, then some potatoes can be added in it.

  4. hey . love ur website a lot. I’m iranian married to Indian guy..tried ur aloo pakora as tried first time in my wedding..but unfortunately it dint become like urs. its not at all puffy. I added chickpea flour and rice flour and baking soda and salt.din have other ingredients. will b so happy if u can help me somehow thank you.

    1. just replied mahsa. you have to make a thick or medium thick batter. the batter should coat the potato slices very well. also while frying, the oil has to be medium hot.

    1. My four children and I have been making and devouring all your recipes! Thanks and kudos to such an easy, delicious and healthy recipe site. The Star family5 stars

  5. This is the best website on Indian food.
    Its so easy to interpret with all the pictures and the recipes are delicious.
    I can see the amount of work put into this. 😀
    Thank You5 stars

  6. All the recipe from this website are so rich & delicious. My kids like everything whatever i tried from these recipes. Thanks a lot.

  7. Hi Dassana,
    Like the recipe but never heard of rice bran oil. Now will have to go to a desi store here in New Jersey and will inquire about it. I have a question I have seen rice flour in the store but they sell it in really big quantities if I grind the rice it will be the same, right? And if cannot find the rice bran oil is canola oil ok in which I do all the cooking. Thanx

    1. the rice ground at home will be same. if you have mill or flour grinder you can easily grind rice or dals at home. i have read both good and bad things about canola oil. i have not even used canola oil. so i cannot tell you from experience how canola oil is. rice bran oil is used in the asian countries. what i got was organic rice bran oil.

  8. Dear Dassana,
    Namaskar.
    Thank you vary much for the recipe.
    The Batata Bhajji recipe presented by you is a traditional recipe.
    Before wetting/coating potato slices my mother used to add one table spoon of hot oil from Kadhai to the batter to get more crispy potato pakodas. This adding of hot oil to batter is known as ‘ Mohan’
    Regards
    Janardan Mali

    1. thanks mali ji. even we add some hot oil to the batter. i forgot to mention in the post. not only this method makes the pakoras crispy but the batter also soak less oil. thanks for letting me know that this technique is called ‘mohan’

  9. if you will add extract of garlic n ginger in the besan mixture then pakoras will become more crispy n yummy.
    just take garlic ,ginger n green chilli mash them and add little amount of water in it. take out the extract n then add to besan.

  10. Looks really tempting Dassana, it’s quite some time since I made these at home, reminds me of the mix pakoras that we use to get in delhi.