About Aloo Pakoda Recipe
Aloo Pakoda Recipe | How to make Potato Pakora | Potato Fritters Recipe with step-by-step pics and video: Love crispy snacks? Try Aloo Pakoda! Golden potato slices dipped in spiced besan batter and double-fried for extra crunch. These Aloo pakodas are perfect with chutney and hot chai. This easy recipe is a must-try for snack lovers. Make it at home and enjoy every crispy bite.
Aloo Pakoda, also known as Potato Pakora, is a popular Indian snack made by dipping thinly sliced potatoes in a spiced besan (gram flour) batter and deep-frying them until crispy. This delicious tea-time snack is loved for its crunchy texture and flavorful spices. Whether it’s a rainy evening or a festive gathering, potato pakoras are a perfect treat to enjoy with hot chai.
The secret to making crispy potato/Aloo Pakora lies in slicing the potatoes evenly, preparing a smooth and well-seasoned batter, and frying them twice for extra crunch. The batter, made with besan, rice flour, red chili powder, ajwain, and turmeric, coats the potato slices perfectly, creating a golden, crispy outer layer. Double frying ensures that the pakoras remain crisp for a longer time and do not turn soggy.
This Potato Fritters recipe is incredibly easy to prepare and requires just a few basic ingredients from your kitchen. They are often served with mint chutney, tamarind chutney, or tomato ketchup, making them even more flavorful. A sprinkle of chaat masala enhances the taste and adds a tangy twist. This aloo pakoda recipe is not only simple but also perfect for beginners who want to learn how to make potato pakora at home.
If you love Indian snacks, this Aloo Pakoda recipe is a must-try. Whether you are hosting a party, preparing an evening snack, or celebrating a festival, these crispy potato fritters will be a hit with everyone. Follow this step-by-step recipe to make perfectly crispy Aloo Pakoras and enjoy them with your favorite dip or tea.
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Recipe Card
Aloo Pakoda Recipe | How to make Potato Pakora | Potato Fritters Recipe
Ingredients
For Potato Slices:
- 3 medium-sized Potatoes (thinly sliced into rounds)
- Water (to soak potatoes)
For Besan Batter:
- 1 cup Besan / Gram Flour
- 2 tbsp Rice Flour (optional – for extra crispiness)
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Ajwain / Carom seeds
- ¼ tsp Baking Soda
- ½ tsp Salt (adjust as per taste)
- ¾ cup Water (or as needed to make a smooth batter)
For Frying Pakoras:
- Oil for deep frying
Instructions
- Prepare Potatoes: Wash, peel, and slice potatoes into thin rounds. Soak in water for 10 minutes, then pat dry.
- Make Batter: In a bowl, mix besan, rice flour, chili powder, turmeric, ajwain, baking soda, and salt. Gradually add water to make a smooth batter.
- Heat Oil: Heat oil in a kadai over medium heat.
- First Frying: Dip potato slices in batter and fry on medium heat for 4-5 minutes until light golden. Remove and drain on paper towels.
- Second Frying: Increase heat to high and fry again for 2-3 minutes until golden brown and crispy.
- Serve Hot: Sprinkle chaat masala (optional) and serve with chutney or ketchup and enjoy with a hot cup of tea or coffee.
Step by Step Recipe
Step 1: Prepare the Potatoes
1. Wash and peel 3 medium-sized potatoes.
2. Slice them into thin, round pieces (about 2-3 mm thick). Try to keep all slices even in size for uniform frying.
3. Soak the potato slices in water for 10 minutes to remove excess starch. This helps make the pakoras crispy.
4. After 10 minutes, drain the water and pat the potato slices dry using a clean kitchen towel.
Step 2: Make the Besan Batter
5. Take a large mixing bowl and add the following dry ingredients: 1 cup besan (gram flour), 2 tbsp rice flour, ½ tsp red chili powder, ¼ tsp turmeric powder, ¼ tsp ajwain (carom seeds), ¼ tsp baking soda, ½ tsp salt (adjust to taste).
6. Gradually add ¾ cup water, a little at a time, while stirring continuously.
7. Mix well to form a smooth and lump-free batter. The batter should be of medium-thick consistency, so it coats the potato slices well but does not drip excessively.
Step 3: Heat the Oil for Frying
8. Pour oil into a deep frying pan or kadai and heat it over medium flame.
9. To check if the oil is ready, drop a small amount of batter into the oil. If it rises immediately without burning, the oil is ready for frying.
Step 4: First Frying (Light Golden Color)
10. Dip each potato slice into the besan batter, ensuring it is evenly coated.
11. Carefully place the batter-coated potato slices into the hot oil, a few at a time. Do not overcrowd the pan.
12. Fry on medium heat for 4-5 minutes, turning occasionally, until the pakoras become light golden.
13. Remove the pakoras from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Step 5: Second Frying (Extra Crispiness)
14. Increase the heat to high and let the oil become hotter.
15. Drop the half-fried pakoras back into the hot oil and fry for another 2-3 minutes until they turn golden brown and crispy.
16. Remove and place on a paper towel to absorb any extra oil.
Step 6: Serve and Enjoy
17. Serve the crispy Aloo Pakoras hot with coriander chutney, tamarind chutney, or tomato ketchup.
18. Sprinkle chaat masala (optional) for extra flavor. Enjoy with a cup of hot tea or coffee.
Tips for the Best Aloo Pakoras
1. Use thin and even potato slices for even cooking.
2. Soaking potatoes in water removes starch and helps make pakoras crispy.
3. Rice flour adds extra crunch—do not skip it if you want a crispy texture.
4. Double frying makes them even crispier.
5. Check oil temperature before frying; too hot oil burns them, and too cold oil makes them absorb excess oil.
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Recipe Conclusion
Quick and Easy Aloo Pakoda is a perfect tea-time snack, made by dipping thin potato slices in spiced besan batter and double-frying for extra crunch. Light, crispy, and full of flavor, these pakoras pair wonderfully with chutney or ketchup. Enjoy this delicious homemade treat with a hot cup of tea or coffee.