aloo pakora recipe, potato bajji recipe
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4.43 from 7 votes

aloo pakora

aloo pakora or potato bajji are crisp potato fritters which are deep fried. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: brunch, snacks
Cuisine: indian
Servings: 3
Calories: 185kcal
Author: Dassana Amit


  • 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


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 pakora 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 aloo pakora 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.


Calories: 185kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Sodium: 853mg | Potassium: 552mg | Fiber: 5g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 8.1mg | Calcium: 35mg | Iron: 3.8mg