Aloo pakora recipe With step by step photos and video – crisp and golden batter coated fried potato fritters. Potato bajji has always been a favorite tea time snack at home.
Cooked soft melt in the mouth potato slices…. Golden and crisp… With some coriander chutney & tamarind date chutney…. Fantabulous…..
The aloo bajji is also a street food snack in Mumbai. Near my office, a lady vendor would make these pakoras and we would often visit her during the breaks just to have these hot hot pakoras sandwiched in pav (Indian buns), drizzled with green chutney, tamarind chutney and garlic red chili chutney.
Aloo ka pakodas are an awesome snack that you will feel really good having in the winters or monsoons. They warm up your tea time with family and friends.
These Aloo pakoras that I made were not heavy. Generally they are. I was wondering what is the difference. I realized that I fried the pakoras in rice bran oil and that made a big difference. They were very light. I made both potato and spring onion pakoras on this day and both of them were light.
Usually I fry them in sunflower oil and I do feel a subtle heaviness after having them. But not this time. Rice bran oil is a good alternative to other oils.
I made the aloo pakoras for evening snacks with tea. I am showing a step by step method as I personally know many people, especially folks who are new to cooking do not get the texture of the pakoras as well the consistency of the batter right. Each potato slice has to be coated completely with the batter and the aloo pakoras should puff up while frying. Thats an ideal Aloo pakora.
I hope this step by step method helps you to make yummy as well as pakoras the way they should be made… Better than what the Halwais make 🙂
Aloo pakora recipe video
How to make potato bajji or aloo pakora
1: add all the dry ingredients for the batter in a bowl. The dry ingredients are – 1 cup gram flour (besan), 2 tbsp rice flour, ½ tsp carom seeds (ajwain), ¼ tsp red chili powder, ¼ garam masala powder, a pinch of asafoetida (hing), a pinch of baking soda (optional) and salt as required.
2: add ⅔ to ¾ cup water and make a medium consistency batter.
3: slice 1 medium sized potato with a knife and keep aside. Avoid using mandolin slicer as the potato slices are too thin and the result is a pakora where the potatoes become crisp but not soft, when fried.
Frying aloo pakora
4: heat oil in a kadai. Dip the slice in the batter and
5: add it to the oil. The oil should not be very hot or cool. Before adding the aloo pakora, add a pinch of the batter in the oil. If it comes up too quickly the oil is very hot. It should come up steadily. If it does not come up or comes very slowly, the oil is not hot.
6: fry all the aloo pakora this way till golden from both the sides. Keep a bowl of water on the work surface, so that you can quickly rinse your batter coated fingers in the bowl and then dry them with a kitchen towel. This way your hands will be less messy while making the potato bajji.
7: drain aloo pakora on kitchen paper towels to remove excess oil.
8: Serve Aloo pakora hot with coriander chutney or sweet chutney or tomato sauce. I served the potato bajji with homemade white bread and pomegranate chutney. While serving pakora sprinkle ½ to 1 tsp chaat masala powder. They will also go well with masala tea or filter coffee.
More pakora recipes
- 1 medium to large potato
- 1 cup gram flour (besan or chickpea flour)
- 2 tablespoons rice flour
- ½ teaspoon carom seeds (ajwain)
- ¼ teaspoon red chili powder
- ¼ garam masala powder
- a pinch of asafoetida (hing)
- ⅔ to ¾ cup water
- ½ to 1 teaspoon chaat masala powder for sprinkling on the pakoras
- 1 pinch baking soda, optional
- salt as required
making pakora batter
- In a bowl take all the dry ingredients – besan, rice flour, carom seeds, red chili powder, garam masala powder, asafoetida (hing), baking soda (optional) and salt as required.
- Mix well all the dry ingredients with water. Check the seasoning and add more if required.
- Peel and slice the potatoes thinly in rounds.
making aloo pakora
- Heat oil for frying in a kadai or pan. Dip each potato slice in the batter and place it gently in hot oil.
- Do these for some 5-6 potato slices each time. Fry till golden and crisp.
- Drain the pakora on paper towels to remove excess oil.
- Finish off the remaining aloo pakora this way in batches.
- Serve aloo pakora hot sprinkled with some chaat masala powder.
- You can also serve them with chutney or tomato sauce accompanied with slices of bread or buns.
- If you have gluten intolerance, then avoid adding asafeotida (hing) in the batter as the ground ones have traces of wheat.