Potato pakoras, or aloo pakora in Urdu/ Hindi, are the most favourite easy snacks in my household. Because they are like golden nuggets. Crispy, a bit spicy and just so comforting for our afternoon tea snacks.
The best thing about this sliced potato fritters is it’s so easy to make that I can cut the spud and whisk the batter in a jiffy. And they don’t take ages to fry up either.
How to make potato pakora
When it comes to cooking potatoes, I don’t peel them anymore now. So, I just wash and rinse them. Then I slice them at the same thickness as possible. I find that 2-3 mm/ 0.12 inch thick of potato slices can make nicely crispy pakoras with a bit of bite.
Once you cut the spuds, wash and rinse them again, and then soak them in freshwater while you get on making the batter. This will help the potatoes to look golden without going grey due to oxidation.
In a mixing bowl, put the gram flour, chapati flour (rice flour), all spices and salt. Then finely chop the coriander leaves and fresh chillies if using. Put them in the flour mix and stir well.
Then add the water little by little into the flour mix as you whisk and mix it. Aim to make a smooth batter without any lump with a consistency of heavy cream/ double cream. You may need less or more water accordingly.
Next, you want to heat the oil in the frying pan or a wok. Make sure it’s not too hot nor not hot enough.
Drain the potatoes slices and put them in the batter. You can do so several pieces at a time to ensure all pieces are coated well with the batter.
Fry the potatoes until golden crispy.
The simple secret to making them crispy and tasty
Although it can be challenging to make all the pieces equal, try your best to get them similar, at the very least.
Now, I’m sure you know how to fry stuff that I don’t think I should bore you with how to fry these potato pakoras. But, allow me to share a little reminder to ensure the oil temperature is hot but not too hot.
A little trick to find out if the temperature is right or not is the old-fashioned style of frying a drop of batter. If the batter fries up quickly and comes to the surface very fast, then the oil is too hot. You may want to turn down. But later on, you will have to turn up again to keep the temperature consistent.
After making the pakoras so many times over the years, I notice that the thickness of potato slices, the consistency of the batter and the oil temperature are the key for making crispy potato pakoras.
Best dipping friends for the pakoras
You don’t really need anything to enjoy these savoury treats. But if you want to add more flavour and enjoy them in a more fancy way, you can eat them with a dipping sauce on the side.
Traditionally, pakoras are eaten with tomato chilli chutney or mint yoghurt sauce. But I often just serve them with tomato ketchup and/ or chilli sauce. Easy sorting.
Thank you for reading the post. I hope you’ll be trying the recipe soon. When you do, please share what you think about it in the comments below (leave a reply box). I’ll really appreciate it.
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Before you go, check out my other Pakistani snack recipes that you may love.
- Dahi Baray – lentil dumplings in spiced yoghurt.
- Khaman Dhokla – savoury steamed chickpea flour cake.
- Keema Paratha – flatbread with spicy mince fillings.
- Halwa Puri – semolina pudding with fried flatbreads.
- Vegetable Pakoras.
Thank you and all the best.