Aloo pakora, also known as aloo bajji or potato fritters, is a popular Indian snack. Crisp outside, soft inside, these pakoras are all time favorite tea-time snack especially during monsoon season. Aloo pakora hold a special place in iftar menus, offering a comforting and flavorful snack to replenish energy after a day of fasting.
Best Tea-Time Snacks – Guntur Mirchi Bhaji Recipe, Onion Pakora Recipe, Cheese Stuffed Aloo Bonda, Beetroot Cutlets, Cut Mirchi Bajji, Thotakura Vadalu, Gobi Matar Samosa
About This Recipe
In our family, a favorite snack for the evening and iftar is spicy and crispy aloo pakora. Pairs up deliciously with piping hot masala chai or cool nimbu pani (lemon drink). My mom makes ‘the best aloo pakora‘ in the world and she makes these often during Ramadan. Over time, new recipes join the iftar table, but classics like aloo pakora remain cherished favorites.
While we’ve embraced healthier cooking methods like using an air fryer or baking, nothing compares to the irreplaceable satisfaction of deep-fried aloo pakoras for me. My mantra is simple eat and burn. I never over stuff or never eat less. To me moderate eating is half work-out.
Aloo ki Bhajiya aka Aloo Pakora with pudinaewali chutney (Mint Chutney) was Dad’s very favorite and he always use to say, my mom makes the best pakoras in the world and its true. Breaking the fast, making duva and eating with him is all I miss and miss you little more each day. Inna lillahi wa inna ilaihi raji’un!
What Is Aloo Pakora?
Aloo Pakora is vegan, gluten-free and plant-based popular Indian snack, known for its crispy exterior and soft, flavorful interior. This tantalizing appetizer is made by dipping potato slices in a seasoned chickpea flour batter, which is then deep-fried until golden brown.
The aloo pakora batter is mixture of simple spices and carom or cumin seeds. This mix makes the flavor interesting and a bit spicy. Some people like to add chopped coriander or curry leaves to the batter for a nice, fresh flavor.
Aloo Pakora is a staple at tea time in many Indian households and is also a popular street food. It’s often served with a variety of chutneys or sauces. These accompaniments add a tangy or spicy dimension to the soft, starchy texture of the potatoes.
Making Aloo Pakora is really easy and fun way to enjoy potatoes in a tasty snack. These pakoras are perfect for a rainy day or when you’re hosting a casual get-together. Comforting and delicious, just what you need for a cozy evening. Aloo Pakoras are all about keeping things simple and relishing yummy bites.
Aloo Pakora Ingredients
- Potatoes: Star ingredient of the dish, providing the hearty texture and flavor. Make sure to peel and slice them thinly for crispy pakoras.
- Chickpea Flour | Besan: This gluten-free flour made from ground chickpeas forms the crispy coating for the potatoes. It adds a nutty flavor and a light, crispy texture to the pakoras.
- Rice Flour: Rice flour helps to create an extra crispiness in the pakoras. It adds a lightness to the batter, ensuring a crunchy texture when fried.
- Red Chili Powder: This spice adds heat and flavor to the pakoras. Adjust the amount according to your spice preference.
- Turmeric Powder: Turmeric powder not only imparts a vibrant yellow color to the pakoras but also adds a subtle earthy flavor.
- Baking Soda: Baking soda helps to aerate the batter, resulting in a lighter and crispier texture.
- Carom Seeds Powder | Ajwain Powder: These seeds add a unique flavor and aid in digestion. They also lend a pleasant aroma to the pakoras.
- Salt: Salt enhances the flavor of the pakoras and balances the spices. Adjust the amount according to your taste.
- Water: Water is used to make the batter. Add it gradually to achieve the desired consistency – a thick batter that coats the potato slices evenly.
- Oil for deep frying: Use a neutral oil with a high smoke point, such as vegetable oil or sunflower oil, for deep frying the pakoras until golden and crispy.
One Recipe, Many Names
- Aloo Bajji | Aloo Bonda (In South India)
- Batata Vada | Aloo Vada (In Maharashtra)
- Aloo Pakodi | Aloo Pakodiya (In North India)
- Bangaladumpa Bajji | Aloo Bajji (In Telugu)
- Potato Fritters (In English-speaking countries)
- Batata Bhajji | Batata Pakora (In some regions of India)
Aloo Pakora | Aloo Bajji
Aloo Pakora or potato bhajiya is a simple and easy to make recipe with minimal readily available ingredients in pantry. Indulge guilt-free this festive season with these vegan and gluten-free aloo pakora (potato fritters).
If you’re looking for a delicious snack that’s quick to prepare, look no further than this quick version of aloo pakoras. They are a delightful treat and a crowd-pleaser that won’t have you toiling in the kitchen for hours. This quick version of aloo pakoras takes less time to prepare and is perfect for unexpected guests or when you’re short on time.
These savory, spicy bite-sized Indian fritters are made using thinly sliced potatoes that are dipped in a seasoned gram flour batter and fried until they reach golden perfection. The key to the quick version is in preparing a batter that’s easy to mix and managing your frying time efficiently. Serve these aloo pakoras with a side of tangy chutney or dip or sauce to delight your guests. They’ll be amazed at how swiftly you managed to whip up such an appetizing snack!
Variations In Making Pakora
With this aloo pakora batter, you can try many variations. Instead of potatoes, you can use
- sliced onion roundels (in the pic below),
- bread slices, slender and long purple brinjals,
- or you can even use peeled hard boiled eggs
- Baby spinach leaves
- Cauliflower florets
If you are here looking for Ramadan Meal Plans, then I moved it to a different page to be all together and for easy viewing. You can check by clicking on Ramadan Weekly Meal Plan.
Easy Aloo Pakora Recipe
When unexpected guests show up or you're just craving a delicious snack, whip up these irresistible aloo pakoras in no time! Made with thinly sliced potatoes coated in a flavorful chickpea flour batter, these pakoras are crispy on the outside and soft on the inside, bursting with spicy goodness! Just follow our quick and easy recipe, and you'll have piping hot pakoras ready to impress!
Ingredients
- 2 big Potatoes
- 1½ cups Chickpea flour/Besan
- 2 tbsp. Rice flour
- ¾ tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- ¼ tbsp. Baking soda
- ¼ tbsp. Carom Seeds powder | Ajwain powder
- Salt
- Water
- Oil for deep frying
Instructions
How To Make Aloo Pakora | Aloo Bajji Recipe
- Thoroughly wash and peel the skin of potatoes. Slice the potatoes horizontally into roundels of ½ cm size. Place them in cold (not chilled) water for 15 minutes.
PRO TIP: My mom will cut the potato roundels and soak them in water for 1-2 hours. She will drain the water, pat them dry and then fry them by dipping in the batter. Soaking the potatoes in water will remove the excess starch in them.
- Heat enough oil in a pan for deep frying aloo pakora.
- In the meantime, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds powder, salt and baking powder.
- Slowly add water to the flour mixture, stirring continuously, until you get a thick batter consistency. The batter should coat the back of a spoon without dripping too much.
- Dip one slice of potato at a time in the above made chickpea flour batter and make sure the potato slice gets completely coated with batter.
- Gently drop the batter coated potato slice into the hot oil. Repeat the process and add 2-3 slices at a time, depending on the size of the kadai | pan. Don’t overcrowd the pan.
- On a medium heat, fry till they turn nice golden on both the sides by turning repeatedly.
- Remove on to a kitchen tissue or towel using a stainless slotted spoon. Repeat and complete the remaining potato slices.
- Serve hot with chutney or tomato sauce or ketchup.
- Add love to make these Aloo Pakora taste 'Yummy'.
Spread the potato pieces on kitchen tissue | towel and pat dry.
Notes
Tips To Make Perfect Aloo Pakoras Everytime
Here are some tips to help you make perfect aloo pakoras:
- Thinly slice the potatoes: Thin slices ensure that the potatoes cook evenly and become crispy. Try to maintain uniform thickness for even frying.
- Pre-soak the potatoes: Soaking the sliced potatoes in cold water for about 15-20 minutes before using them helps remove excess starch, resulting in crispier pakoras.
- Make a thick batter: The batter should be thick enough to coat the potato slices well but still have a smooth consistency. If it's too thin, the pakoras may turn out soggy; if it's too thick, the coating might be too heavy.
- Use hot oil: Make sure the oil is hot enough before adding the pakoras. Test by dropping a small amount of batter into the oil – if it sizzles and rises to the surface immediately, the oil is ready.
- Fry in batches: Avoid overcrowding the frying pan or kadhai. Frying in batches ensures that the pakoras cook evenly and become crispy.
- Maintain the oil temperature: Keep an eye on the oil temperature while frying. If it's too hot, the pakoras may brown too quickly on the outside while remaining undercooked inside. If it's too low, they may absorb excess oil and become greasy.
- Season the batter well: Adjust the spices in the batter according to your taste preferences. Don't be afraid to add extra flavor with ingredients like chili powder, garam masala, or chaat masala.
- Drain excess oil: After frying, place the pakoras on a plate lined with paper towels to absorb excess oil. This helps keep them crispy.
- Serve hot: Aloo pakoras are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite chutney or sauce for dipping.
By following these tips, you can make delicious and crispy aloo pakoras that are sure to be a hit!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 472mgCarbohydrates: 57gFiber: 9gSugar: 7gProtein: 16g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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