Aloo Pakoda Recipe | How to make Potato Pakora | Potato Fritters Recipe
Aloo Pakoda, or Potato Pakora, is a crispy and flavorful Indian snack made with thin potato slices coated in a spiced besan batter and deep-fried to perfection. Double-frying makes them extra crunchy, making them an irresistible treat with chutney and hot tea.
Servings 4
Calories 214kcal
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.