aloo pakora recipe | potato bajji recipe | aloo bajji recipe | aloo ka pakoda

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aloo pakora recipe, potato bajji recipe

aloo pakora or potato bajji are crisp potato fritters which are deep fried. 

4.8 from 5 votes
total time:
40minutes

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.

aloo pakora recipe

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, sweet 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 🙂

if you are looking for more pakora recipes then do check:

potato bajji or aloo pakora recipe below:

aloo pakora recipe

4.8 from 5 votes
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
aloo pakora or potato bajji are crisp potato fritters which are deep fried. 
aloo pakora recipe, potato bajji recipe
Course:brunch, snacks
Cuisine:indian
Servings:3
Calories:185kcal
Author:dassana

Ingredients (1 cup = 250 ml)

  • 1 medium to large potato (aloo)
  • 1 cup gram flour (besan)
  • 2 tablespoons rice flour
  • ½ teaspoon carom seeds (ajwain)
  • ¼ teaspoon red chili powder (lal mirch 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

How to Make Recipe

making aloo 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 aloo pakoras till golden and crisp.
  • drain the pakoras on paper towels to remove excess oil.
  • finish off the remaining aloo pakoras this way in batches.
  • serve aloo pakora hot sprinkled with some chaat masala powder.
  • you can also serve aloo pakoras with chutney or tomato sauce accompanied with slices of bread or buns.

Video

Notes

  • if you have gluten intolerance, then avoid adding asafeotida (hing) in the batter as the ground ones have traces of wheat.
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how to make potato bajji or aloo pakora recipe:

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.

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 pakoras, 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 pakoras 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 pakoras 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 pakoras sprinkle ½ to 1 tsp chaat masala powder. they will also go well with masala tea or filter coffee.

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

This recipe post was first published on February 6, 2013 at 9:31 pm

and was last modified on September 8, 2018 at 8:11 pm


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32 comments/reviews

  1. Wat do u do to make it puffy. .my pakoras Don get puffy at all.tnx.

    • just add a pinch of baking soda. you can also whisk the batter very well and this will also give puffed pakoras.

  2. 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.

    • 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.

  3. Dear Dassana Thanks for recipe

    • 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 family

      • welcome kim and thanks for this positive feedback.

    • welcome azhar

  4. 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 You

    • thanks a lot kimberly.

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

    • thanks kamaljit 🙂

  6. 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

  7. 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

    • 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’

  8. 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.

    • thanks anchal for your suggestions. will try next time.

  9. we call it as bajji !

  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.

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