Aloo Pakora is a savory delight! These crispy potato fritters are made with sliced potatoes dipped in an earthy, spiced gram flour batter and fried until golden. They taste best when they're served warm and fresh!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Appetizer
Cuisine: Indian
Keyword: Aloo ka pakora, Aloo Pakora, Potato Pakora
In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes. (See notes if you have less time)
Peel and slice the potatoes into thin slices about 1/8 inch thickness and spread them on a large plate. Sprinkle all the spices for potato on them.
Heat oil in a kadai or deep fryer on medium-high flame. To check if the oil is ready for frying, you can put a drop of gram flour batter into the oil. It should take about 2 seconds to float up, on medium high heat. If it comes up immediately, the oil is too hot. This can make the pakoras cook very quickly on the outside, but not cooked through inside.
Take each potato slice and dip in the batter to coat each side evenly. Add them carefully in the medium hot oil. Don't overcrowd the pan. Fry in batches so they do not overlap.
Fry till the potato fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.Using a slotted spoon, remove the pakoras and transfer to a plate lined with paper towel to drain excess oil.
Serve the aloo pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!
Video
Notes
Batter Pro-tip: In case you are in a hurry, and don't have time to let the batter rest, add a pinch of baking soda to the batter. This will make the pakoras crunchy.Rice flour: Traditionally, the batter is made with only gram flour. However you can add 1-2 tablespoons of rice flour as this makes the pakoras crunchy, while keeping them gluten-free.Batter consistency: Make a thick flowing consistency batter. If the batter is too thin, it will absorb too much oil while frying. If the batter is too thick, then the pakoras will be doughy and won't taste as good. Spicing the potatoes: This step is optional, but I find the pakoras are even tastier with the extra spices.