Aloo pakora
(Potato fritters)
Aloo pakoras (potato pakora) are one of the most popular Indian snacks, and all most liked by everybody. They have crispy and spicy fried besan batter (gram flour) layer outside and soft potato slice inside. To prepare this delicious Aloo pakora first potatoes are chopped into thin round slices then besan batter is prepared with gram flour and spices and carom seeds are added to it according to personal preference than potato slices dipped in the spicy besan batter and deep fried. These pakora are served with Hari chutney or tomato sauce.
Pakoras are perfect for a rainy day or a cocktail party. Pakoras are one snack associated with rainy day. After long hot summer season when monsoon season arrives and cool the air, you like to eat something hot and spicy snack at tea time, which is prepared according to one’s preference. In India visitors often drop by unexpectedly and they are always welcomed and tea is always offered to the guest. With the tea, Potato pakora is the most popular snack one can make quickly, since no Indian kitchen is without plentiful supply of potatoes.
Pakoras are perfect for a rainy day or a cocktail party. Pakoras are one snack associated with rainy day. After long hot summer season when monsoon season arrives and cool the air, you like to eat something hot and spicy snack at tea time, which is prepared according to one’s preference. In India visitors often drop by unexpectedly and they are always welcomed and tea is always offered to the guest. With the tea, Potato pakora is the most popular snack one can make quickly, since no Indian kitchen is without plentiful supply of potatoes.
Ingredients:
2 Medium potatoes
2 Cups gram flour (Besan)
½ Teaspoon Ajwaiin (carom seeds)
1 Teaspoon red chili powder
1 Pinch of asafetida (Hing) or to your taste
½ Cumin powder (Jeera powder) - Optional
1 Teaspoon salt or to your taste
1½ Cup of water or as needed
2 to 3 cups of vegetable oil for frying
Cooking measurement conversion
Measurement converter
2 Medium potatoes
2 Cups gram flour (Besan)
½ Teaspoon Ajwaiin (carom seeds)
1 Teaspoon red chili powder
1 Pinch of asafetida (Hing) or to your taste
½ Cumin powder (Jeera powder) - Optional
1 Teaspoon salt or to your taste
1½ Cup of water or as needed
2 to 3 cups of vegetable oil for frying
Cooking measurement conversion
Measurement converter
Potatoes (Aloo)
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Gram flour (Besan)
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Red chili powder
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Carom seeds (Ajwaiin)
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Asafetida (Hing)
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Salt
Water
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Cumin powder
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Oil
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Directions:
1. Wash and peel the potato and slice them thin.
1. Wash and peel the potato and slice them thin.
Wash the potatoes
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Peel the Potatoes
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Slice the Potatoes
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Potato slices
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2. Keep the sliced potatoes in the water so that they do not change their color.
3. In a bowl mix gram flour, carom seeds, red chili powder, asafetida, Cumin
powder and salt.
3. In a bowl mix gram flour, carom seeds, red chili powder, asafetida, Cumin
powder and salt.
Keep the sliced potatoes in water
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In Besan add spices & salt
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4. Now add little water at a time in the Besan and with the spoon or a whisk
beat it for a minute or until it become a smooth batter.
beat it for a minute or until it become a smooth batter.
Add little water at a time and mix
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Mix water with Besan well
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Besan paste consistency
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Aloo Pakora paste
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5. Heat 2 to 3 cups of oil in frying pan or a kadhi, for 5 to 6 minutes keep the heat
to high then turn it to medium high, so that oil heats up quickly, in 7 to 8
minutes oil will heat. The correct temperature is important.
6. To test the oil to see if it is ready, drop a little batter in hot oil if it rises
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the pakoras will
absorb too much oil and remain greasy, Adjust the heat accordingly.
to high then turn it to medium high, so that oil heats up quickly, in 7 to 8
minutes oil will heat. The correct temperature is important.
6. To test the oil to see if it is ready, drop a little batter in hot oil if it rises
immediately to the surface and sizzles, the temperature is correct, if it get
brown quickly it means it is too hot then turn the heat down, if it is sink to
bottom and do not simmer it means it is not hot enough, and the pakoras will
absorb too much oil and remain greasy, Adjust the heat accordingly.
In a pan heat the oil
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Drop a little batter in the hot oil
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7. Now take few sliced pieces of potatoes and dip in the gram flour batter.
Drop few potato slice in batter
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Coat the potato slice in batter
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8. Take one after another potato slice and making sure the slices are well coated
with the batter then gently drop them into hot oil.
with the batter then gently drop them into hot oil.
Cover the potato slice with paste
Drop batter coated potato slice in oil
9. Let the pakora's fry.
Potato slices are in hot oil
10. With the spoon flicker hot oil over pakora's.
Flicker oil over potato slices
11. Let the Pakora fry.
Let the pakora's fry
12. Pakoras become light brown.
Pakora's become light brown
13. Once Pakoras become light brown then with the spatula turn the pakoras
around and let them fry for 1 minute, turn them back again. Keep the heat medium. If the oil is too hot then the potatoes will remain raw from inside.
14. With the spatula keep flipping the pakoras upside down for 4 to 5 minutes.
around and let them fry for 1 minute, turn them back again. Keep the heat medium. If the oil is too hot then the potatoes will remain raw from inside.
14. With the spatula keep flipping the pakoras upside down for 4 to 5 minutes.
Turn the Pakora's to other side
15. Take out all the paste dripping from the oil.
Take out all the paste drippings
16. Once pakoras become golden brown with the spatula take them out from the
oil and place them on the plate over paper towel so that excess oil is
absorbed.
oil and place them on the plate over paper towel so that excess oil is
absorbed.
Aloo pakora's are fried
Take the pakora's out of the hot oil
Place the pakora's over paper towel
17 Once you take all the pakoras out of the oil, turn the heat down to low,
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly from outside and inside the potatoes will stay raw.
18. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
19. Serve pakoras hot with coriander chutney or tomato ketchup.
because oil is hot and when you drop another batch of pakoras in the oil they
will fried quickly from outside and inside the potatoes will stay raw.
18. Drop another batch of pakora in the oil, and then raise the heat up to medium.
Repeat the process until all the pakoras are made.
19. Serve pakoras hot with coriander chutney or tomato ketchup.
Aloo Pakoras serve with ketchup
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
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Other recipes:
Paneer pakoras (Fritters) Potato & vegetables pakoras (Fritters)
Pyaz ka pakora (Friters) Green moong dal with potato pakoras
(Moong dal fritters)
Chicken ka pakora (Friters) Potato, onion & spinach mix pakoras
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