About Aloo Pyaz Pakoda Recipe
Aloo Pyaz Pakoda Recipe | Aloo Pyaj Pakodi Recipe | Crispy Potato Onion Fritters Recipe with step-by-step pics and video: Aloo Pyaz Pakoda, also known as Aloo Pyaj Pakodi, is a delicious and crispy snack made with potatoes, onions, and gram flour. It is a popular Indian Pakora recipe that is enjoyed with hot tea, especially during rainy or winter evenings. These deep-fried potato onion fritters have a golden and crunchy texture, making them a perfect tea-time snack.
This easy snack recipe is prepared by coating thinly sliced potatoes and onions in a spiced gram flour batter and then frying them until crispy. The combination of red chili powder, carom seeds (ajwain), and cumin seeds (jeera) gives the pakoras a flavorful taste. Many people love to serve these pakoras with green chutney or tamarind chutney for an extra burst of flavor.
If you are wondering how to make Aloo Pyaz Pakoda, the process is quite simple. You just need a few basic ingredients, and the batter comes together quickly without much effort. Whether you are making these for an evening snack or a festive occasion, they are always a hit. The crispy texture and spicy flavors make them an irresistible vegetarian appetizer.
In this step-by-step Pakoda recipe, we will show you how to prepare these delicious fritters with the right technique. Follow along to make perfectly crispy Aloo Pyaz Pakoras at home and enjoy them with your favorite dip or chutney.
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Recipe Card
Aloo Pyaz Pakoda Recipe | Crispy Potato Onion Fritters Recipe
Ingredients
- 2 medium Potatoes / Aloo (thinly sliced)
- 1 large Onion / Pyaz (thinly sliced)
- 1 cup Besan / Gram Flour
- 2 tbsp Rice Flour (optional, for extra crispiness)
- 1 tsp Ginger Paste
- ½ tsp Red Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Carom Seeds / Ajwain
- ½ tsp Garam Masala
- 1 Green Chilies (finely chopped)
- 1 tbsp Fresh Coriander (optional – chopped)
- 1 tsp Salt (adjust as per taste)
- Water (as needed)
- Oil for deep frying
Instructions
- Prepare Vegetables: Slice potatoes and onions thinly. Chop green chilies and coriander.
- Make Batter: Mix besan, rice flour, and spices. Add vegetables and mix well. Add little water to form a thick coating batter. Rest for 5-10 minutes.
- First Frying: Heat oil on medium heat. Drop small portions of batter and fry for 3-4 minutes until lightly golden. Remove and drain.
- Second Frying: Heat oil on high. Refry pakoras for 2-3 minutes until deep golden brown and crispy.
- Serve Hot: Enjoy with green chutney or ketchup and a cup of chai.
Step by Step Recipe
Step 1: Prepare the Vegetables
1. Peel the 2 medium potatoes and slice them thinly so that they cook quickly and evenly.
2. Slice a large onion thinly and separate the layers.
3. Chop a green chili and fresh coriander finely.
Step 2: Prepare the Batter
4. In a large mixing bowl, add 1 cup besan (gram flour) and 2 tbsp rice flour (if using).
5. Add ½ tsp red chili powder, ¼ tsp turmeric powder, ¼ tsp ajwain, ½ tsp garam masala, and 1 tsp salt (adjust as per taste).
6. Mix all the dry ingredients well.
Step 3: Coat the Vegetables
7. Add the sliced potatoes, onions, green chilies, and chopped coriander to the dry flour mixture.
8. Mix well so that the flour coats the vegetables evenly.
9. Add a little water (1-2 tbsp at a time) and mix. The batter should be thick and coat the potatoes and onions well.
10. Let the mixture rest for 5-10 minutes so that the flavors blend well.
Step 4: Heat the Oil
11. In a deep frying pan or kadhai, heat oil over medium heat.
12. To check if the oil is hot enough, drop a small portion of batter into the oil. If it sizzles and rises to the top, the oil is ready for frying.
Step 4: First Frying
13. Heat oil in a deep pan over medium heat.
14. Once the oil is hot, drop small portions of the batter-coated vegetables into the oil.
15. Fry for 3-4 minutes until the pakoras turn light golden but not fully crisp.
Remove them from the oil and place them on a plate lined with a paper towel.
Step 5: Second Frying (For Extra Crispiness)
16. Increase the heat to high and let the oil become hotter.
17. Drop the partially fried pakoras back into the oil and fry again for 2-3 minutes until they turn deep golden brown and crispy.
18. Remove them from the oil and place them on a paper towel to drain excess oil.
Step 6: Serve Hot
19. Serve the extra crispy Aloo Pyaz Pakoras with green chutney, tamarind chutney, or tomato ketchup.
20. Enjoy this perfect tea-time snack with a hot cup of chai.
Tips for Perfect Aloo Pyaz Pakoda
1. Thinly slice potatoes and onions – this ensures they cook evenly.
2. Do not add too much water – the batter should be thick and coat the vegetables well.
3. Fry on medium heat – frying on low heat will make the pakoras oily, and high heat may burn them.
4. Double frying makes them extra crispy – first fry at medium heat, then refry at high heat.
5. Add rice flour for extra crispiness – this helps make the pakoras light and crunchy.
6. Serve immediately – pakoras taste best when eaten fresh and hot. Enjoy your homemade Aloo Pyaz Pakoda with your favorite dip! Let me know if you have any questions.
You can also try my other Recipe Categories,
Pakora Recipes
Baked Snack Recipes
Bread Snack Recipes
Weight loss Snack Recipes
Chutney Recipes
Recipe Conclusion
Aloo Pyaj Pakodi Recipe is a crispy, flavorful, and easy-to-make tea-time snack. Perfect for rainy days, this vegetarian appetizer pairs well with chutney and chai. Follow this step-by-step Pakoda recipe to enjoy homemade potato onion fritters anytime. Serve hot and relish the crunch.