Potato Pakora – Aloo Pakora

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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.

potato pakora with an overlay text of aloo pakora

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.

potato slices soaked in fresh water
gram flour with spices and chopped coriander leaves

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.

pakora batter
potato slices dipped in spicy batter

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.

potato slices frying in a pan
a stack or ready fried potato pakora

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. 

Related posts

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. 

Follow me on Instagram, Facebook and/or Pinterest @soyummyrecipesbydevy to sneak peek at what’s cooking in my kitchen.

Before you go, check out my other Pakistani snack recipes that you may love.

Thank you and all the best.

Potato pakora recipe

Yield: 4 servings

Potato Pakora

a pile of potato pakora

These golden potato pakoras are so easy to make for afternoon snacks. They're crispy, spicy and tasty. Just perfect companion for your cup of tea or coffee.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 300 gr/ 10.58 oz potatoes.
  • ½ tsp ground cumin.
  • ½ tsp ground coriander.
  • ½ tsp red chilli powder or dried chilli flakes.
  • 2 bird’s eye chillies (optional).
  • ¾ tsp salt.
  • ¾ cup/ 69 gr/ 2.43 oz chickpea flour/ gram flour.
  • 2 tbsp chapati flour or rice flour.
  • ¾ cup of water.
  • A handful of coriander leaves (optional).
  • Oil for frying.

Instructions

  1. Wash and rinse the potatoes. Slice them in approximately 2 mm/0.08-inch thickness. 
  2. Rinse the sliced potatoes and soak them in a mixing bowl with fresh water. This will help the potatoes stay fresh and do not go brown due to the oxidation process. Set aside.
  3. In another mixing bowl, put the gram flour, chapati flour (or rice flour), and all the spices and salt. 
  4. Finely chop the bird’s eye chillies if using and add them in the flour.
  5. Chop the coriander leaves finely and put them in the flour mixture.
  6. Stir the flour mixture and pour the water in little by little as you stir. You may not need to use all it. Mix the flour until you get a smooth batter. You want to achieve the consistency of heavy cream/ double cream. Use your judgement if it’s thicker and need more drops of water. 
  7. Heat the oil in a deep frying pan or a wok at moderately high heat. Test the oil temperature by dropping a little bit of batter in the oil. If the batter fries up steadily, your oil is ready. If it fries very fast, the oil is too hot so you may want to turn the heat down for a bit. 
  8. Take some of the potatoes slices, drain the water and put them in the batter. Ensure they are covered with the batter. Then carefully slide the potatoes in the hot oil. Fry them until they go light golden and turn them once. 

Notes

  • You can use fresh chillies only or chilli powder only or both. Use them according to your taste.
  • A little bit of chapatti flour or rice flour can give a little longer span of the crunchiness.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 692Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 25mgSodium 997mgCarbohydrates 108gFiber 10gSugar 8gProtein 27g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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