Garama Garam Aloo Pakora aur elachi-adrak wali chai or nimbu pani are still my favorite evening and iftar snacks. My mom makes delicious aloo pakoras and she makes them often during Ramadan. Over the years, though many new recipes have been introduced on iftar table, the old ones carry their own charm to me.
Though there are air fryer and baked versions of making these pakoras available, I still love deep fried ones. My mantra is simple eat and burn. I never over stuff or never eat less. To me moderate eating is half work-out.
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 add dip them in batter before frying. Soaking the potatoes in water will remove the excess starch in them.
Aloo 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!
Aloo Pakora or potato bhajiya is a very simple recipe with minimal and readily available ingredients in pantry. This aloo pakora recipe is both Vegan and Gluten Free. So, lock the guilt this festive season and indulge these aloo bhajiya. You can even use the same batter and make many variations. Check for different variations at the end of the post.
Don’t forget to check much loved evening snacks in my family,
Aloo Pakora | Potato Bhajiya | Aloo Bhajiya Recipe
- 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
- Oil for deep frying
HOW TO MAKE ALOO PAKORA:
- 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.
- Heat enough oil in kadai or wide heavy bottom cooking vessel for deep frying.
- In the meantime, add chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds powder, salt and baking powder to a bowl and make coating consistency batter by slowly adding water. Whisk gently to avoid lumps and set this aside.
- Spread the potato pieces on kitchen tissue/towel and pat dry. Dip one by one potato slice 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/vessel. Don’t overcrowd the vessel.
- 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’.
Instead of potatoes, you can use sliced onion roundels (in the above pic), bread slices, slender and long purple brinjals, or you can even use peeled hard boiled eggs.
If you are here looking for Ramadan Menu Plans, then I moved them to a different page to be all together and for easy viewing. You can check by clicking on Ramadan Weekly Meal Plan.
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