Aloo Pakora Recipe
Aloo pakora recipe featuring thinly sliced potatoes dipped in a perfectly spiced gram flour batter and deep-fried to golden, crispy perfection.
Ingredients
Main Ingredients
- 2 large Potatoes peeled and cut in thin slices
- 1.5 cups Gram flour Besan
- 2 tbsp Rice flour to add additional crunchiness
- Oil for deep frying
- Spices and Flavorings
- 1 tsp Carom seeds Ajwain
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- A pinch of Asafoetida (Hing) optional
- ½ tsp Garam masala
- 2 tbsp Fresh coriander leaves finely chopped (optional)
- Salt to taste
- Water as needed for batter
Instructions
- Peel and cut the potatoes into thin rounds either with a mandoline or a sharp knife. The slices are approximately 2mm thick. Wet them in cold water for ten minutes to make them dry off all the starch and then pat them.
- Sieve the gram flour and rice flour in a large mixing bowl and remove all lumps. Add hing, garam masala, red chili powder, ajwain, turmeric, salt and chopped coriander leaves.
- Add water gradually to the flour mixture and cause it to mix uniformly to make a thick batter. It must be thick enough not to drip off right away yet be thick enough so as to coat the back of a spoon. Allow the batter to rest for 10 minutes.
- Add oil into a deep kadai or frying pan and heat it on medium-high heat. To test whether the oil is prepared, place a bit of batter on it, and, should it immediately rise to the surface, the oil is prepared.
- Coat each slice of potatoes with batter making sure that there is no part that is not covered. Gently add the slices that are coated into a hot oil one at a time. Do not overcrowd the pan.
- Fry the pakoras on medium heat, turning them every now and then, till it is puffed and golden brown on both sides. Blot and dry using a paper towel. Serve hot.
Notes
- Adding 2 tablespoons of rice flour to the batter is the best way to ensure your pakodas stay crispy even after cooling.
- The batter should be thick enough to coat the potato completely; if it’s too thin, the pakoras will absorb too much oil.
- Always fry on medium heat; high heat will brown the outside too fast while leaving the potato raw inside.