Aloo pakora, also known as Potato Pakora or Aalu Bhajiya, is a popular deep-fried Indian snack that is crispy and so delicious. It is a perfect tea-time snack best served with mint coriander chutney, or tamarind chutney.
Explore culinary books and documentaries to gain knowledge and inspiration.
Table of contents
This is a popular street food item in India that is loved by people of all ages. It is an easy to make, vegan and vegetarian snack that can be customized according to one’s preference. It can also be made gluten-free by skipping asafetida (hing).
Plus, it is also a wonderful party snack option for those who follow a vegetarian diet.
On this page, I have shared a fail-proof recipe that makes the best tasting aloo pakoda each time. Here you will learn how to make crispy aloo pakora at home with all the tips, tricks, and variations.
About Aloo Pakora
Aloo pakora or Potato Pakora, or Potato Fritters is a famous Indian snack that is crispy, delicious, and so simple to make. This deep-fried snack is prepared with a spicy gram flour and rice flour batter, sliced potatoes, and herbs.
Aloo Pakora or Aloo Pakoda is a North Indian name for this dish, but it is also known as Aloo Bhajiya, Aalu Bajji, Aloo Bajji, or Potato Bhajiya in other parts of India.
This Aalu Pakoda recipe is amazingly easy to follow and requires only a few basic ingredients that are easily available in most of the Indian kitchens.
To make a crispy aloo ke pakore, it is important that the potatoes are sliced thinly and evenly. If the potatoes are super thick, they will not cook properly, if they are super thin, they will almost melt while frying.
Also, the batter should be semi-thick and lump-free, and well-mixed with spices like carom seeds, turmeric, chili powder, coriander powder, cumin powder, and asafetida. These spices not only enhance the flavor of the potato pakoda, but also make them more aromatic and inviting.
Aalu Pakora are usually served as a tea-time snack or as a street food item along with mint chutney, tamarind chutney, ketchup, or even with plain or sweetened yogurt. Basically, these pakora can be served with different chutneys and dips. A sprinkle of chaat masala and red chili powder right before serving makes these aalu pakoras extra special and more flavorful.
Most of the pakoras are prepared using a batter made with gram flour, or besan, which is a staple ingredient in Indian cuisine. However, with Potato Pakora, you also need to add a bit of rice flour to make the pakoras crispy.
A pinch of baking soda is added to the batter to make the pakoras fluffy and light.
To make these potato pakoras crispy, it is essential to deep-fry them in hot oil over medium until they turn golden brown from all the sides. Once the pakoras are fried, they should be drained on a paper towel to remove excess oil.
Also, these pakoras should be fried in batches to make sure that they do not stick to each other.
I have tried making the aloo pakora in an air-fryer but did not really like the texture much. It is because the batter spreads while air-frying leaving the batter less potato slice. However, if you are health conscious, or looking for a healthier alternative to deep-fried pakoras, you can also make aloo pakoda in an air fryer. I have given the instructions on this page here.
Just like any other pakora, you can also make it using an air-fryer or with different vegetables such as onions, spinach, or cauliflower. These similar pakora variations are equally delightful and offer a healthy twist to the traditional aloo pakora recipe.
Just like samosa, it is one of such snacks that are quick, easy, and perfect for any occasion. Make these Indian potato fritters for the weekend get-together, parties, other occasions, or make them as a tea-time snack to enjoy with family and friends. No matter how you are planning to serve, they will always be a hit that you will want to make it repeatedly.
This Aloo Pakora
✓ is a crispy, crunchy, and delicious snack
✓ is easy and simple to make
✓ is a treat for the taste buds
✓ has spicy and aromatic flavors
✓ requires only a few basic ingredients
✓ can be customized with different spices and vegetables
✓ perfect snack to serve to family and friends
✓ can be served with different chutneys and dips
✓ is a popular street food item in India
✓ can also be made in large batches
✓ can be served as an evening or tea-time snack
✓ can be made in an air fryer
✓ can also be made gluten-free
✓ is vegan and vegetarian
Aloo Pakora Ingredients
Aloo pakoda is a simple yet flavorful snack recipe that can be made anytime of the day because of the easy accessibility of the handful of ingredients. All the ingredients used in this recipe are easily available in Indian kitchens.
Here are the ingredients used in this recipe:
- Potatoes (Aloo): This is the main ingredient of potato pakora recipe. You can use both silky flour potatoes for making this pakora recipe. I prefer using flour potatoes as they hold up batter so well.
To make crispy and delicious pakoras, the potatoes can either be sliced or cut into thin strips before dipping into the batter.
-
Gram flour (Besan): Gram flour, besan or chickpea flour is the star ingredient of any pakora recipe. This flour is used to make the batter that coats the potatoes. The besan batter gives the pakoras a crispy texture and a nutty flavor.
-
Rice flour: It is an optional ingredient that is added to the besan batter to make the pakoras crispy. It is also a gluten-free flour, so it is a great option for those who are gluten intolerant.
-
Powdered Spices: Aloo Pakoda batter requires a variety of spices to give them a distinct flavor and taste. I have added the commonly used spices such as turmeric powder, chili powder, chaat masala powder, and cumin powder. Asafoetida is also added to the batter for flavor.
If you want to make these pakoras gluten-free you can omit adding asafoetida or use gluten-free asafetida.
-
Carom seeds (Ajwain): They are added to the batter to enhance the flavor of the pakoras, and they also aid in digestion.
-
Cumin seeds: They add lovely aromatic taste and texture to these pakoras.
-
Baking soda: A small amount of baking soda is added to the batter. Adding baking soda right before frying the pakoras makes them crispy from the outside, light and airy.
-
Ginger-garlic paste: Adding ginger garlic paste to the pakora batter makes them so aromatic. But if you want to make no onion garlic pakoras, then replace ginger-garlic paste with 1 teaspoon finely chopped or minced ginger.
-
Oil: It is used to deep-fry the pakoras. You can use any frying oil or vegetable oil that has a high smoke point like peanut oil, canola oil, or sunflower oil.
-
Water: You will need water to create a smooth consistency batter.
-
Salt: You can use any of your favorite salt in this recipe. Add it according to your taste preference.
-
Optional ingredients: You will also need some Kasuri methi, or fresh coriander leaves. These ingredients are added to the batter to elevate the flavor of the pakoras. Adding these ingredients is optional, so you can skip them if you do not have them.
Aloo Pakora Variations
All the pakora recipes are versatile and can be customized with different vegetables and spices. It’s the same with potato pakora. You can add different vegetables and spices to the batter to create different variations of the classic aloo pakoda recipe.
Here are some popular variations of Potato Pakora (Aloo Pakora) recipe:
- Onion Aloo Pakora: To make aloo pyaaz pakora, mix the dry batter ingredients. Add sliced onions and sliced potatoes to the flour mixture. Massage the mixture with your hand, add a little water to form a thick mixture.
Deep fry the onion potato pakoda or potato fritters, the addition of onions add a sweet and tangy flavor to the pakoras and make them more flavorful.
-
Palak Aloo Pakoda: To make aloo palak pakora, you can either add chopped potato and chopped palak or spinach to the batter and fry. Or layer sliced potato with spinach leaf and dip it into the batter and deep fry. Spinach not only adds a vibrant green color to the pakoras but also makes them crisper and more nutritious.
-
Aloo Methi Pakora: To make them more wholesome, add chopped Methi (Fenugreek leaves) to the batter. Then dip sliced potatoes in this batter and fry. This addition of methi adds a bitter-sweet flavor to the pakoras and gives them a unique taste.
-
Corn Aloo Pakora: You can also add sweet corn kernels or sliced baby corn to the batter along with sliced potatoes. The corn adds a mild-sweet flavor to the pakoras and makes them more filling.
-
Moong Dal Potato Pakora: In this type of variation, you add moong dal paste to the besan batter. To make this pakora, soak Moong dal or split gram green overnight and pulse into a coarse paste. This paste is then added to the batter.
Potatoes can either be dipped in the batter and fried, or you can add chopped potatoes to the batter before frying.
-
Paneer Aloo Pakora: Chop paneer (Indian cottage cheese) and potatoes, add the batter and fry. Paneer adds a lovely, creamy, and rich flavor to the pakoras. It is a delight for Paneer Pakora and Aloo Pakoda lovers.
-
Cheese Potato Pakoda: To add a gooey-cheesy flavor and to make them more indulgent, you can add grated cheese or cheese cubes to the batter along with the potatoes. You can use any cheese of your choice.
I prefer using mozzarella or cheddar cheese as they melt well and add a lovely flavor to the pakoras.
Serving Suggestions
Potato fritters can be served and eaten in numerous ways. Here we have some serving suggestions for aloo ke pakore:
You can serve them as a snack with a hot cup of tea, coffee, or even with a chilled glass of mango lassi. They are also a wonderful option for a quick weekend breakfast or brunch. These pakoras are also a lovely dish when served as a starter/appetizer for meals.
To serve, sprinkle some chat masala over the pakoras for added flavor. Serve hot and crispy pakodas with coriander chutney, garlic chutney, or yogurt as dipping sauces.
Storage Suggestions
Aalu pakoras taste the best when enjoyed fresh and hot straight out of the pan. However, if you have some leftovers then you can store them in an airtight container in the refrigerator for up to 2-3 days.
When you are ready to eat, reheat the pakoras in an oven or air-fryer. Simply preheat the oven or air fryer to 350°F (180°C) and place the pakoras on a baking sheet or air fryer basket. Bake or air fry for13-15 minutes until hot and crispy.
Alternatively, you can reheat the pakoras in the microwave for 30 seconds to 1 minute. But this way the pakoras will not be as crispy as they were when they were fresh.
Freezing option: These delicious aalu pakoras can also be frozen for later use. To freeze, let them cool completely. Once cooled, transfer them to a parchment paper lined baking sheet in a single layer and freeze for 3-4 hours or until frozen.
Remove them from the baking sheet and place in an airtight container or a freezer safe bag and freeze for up to 2 months. When ready to eat, reheat them in the oven or air fryer or oven until hot and crispy.
Baked Aloo Pakora
If you do not have an air fryer and you still want to eat the healthy version of potato pakora, you can bake them in the oven.
To bake, preheat the oven to 425°F (220°C). Line a baking tray with the parchment paper and keep it aside.
Slice the potatoes thinly and coat them with the batter. Place the coated potato slices on the prepared baking tray in a single layer and spray with some oil. Bake for about 12 minutes. Once done, flip the pakoras and bake for 7-8 more minutes or until golden and crisp.
Serve baked aloo bhajiya hot with any chutney of your choice.
Air Fried Aloo Pakora
To make aloo bhajiya in an air fryer, make the besan batter as per recipe instructions, but keep it slightly thick. It is because the batter spreads while aor-frying, so keeping it a bit thick prevents it from spreading while air-frying.
Preheat the air fryer to 360°F (180°C). Slice the potatoes thinly and coat them with the batter. Line the air-fryer with perforated parchment paper and arrange the pakoras in a single layer.
Spray pakoras with cooking oil and air fry for 6-7 minutes, flip and air fry again for 5 minutes or until they turn crispy and golden brown. Air fryer pakoras are ready to serve!
Leftover Aloo Pakora
There are many different ways you can repurpose and use leftover aloo bhajiya to create new and exciting dishes. Here are some amazing ideas:
-
Aloo Pakora Sandwich: You can use the leftover Potato pakoras as a filling for a sandwich along with some onion, tomatoes, cucumber, chutney, ketchup, seasonings of your choice and cheese. Toast the sandwich until the cheese melts and the bread is crispy.
-
Aloo Pakora Chaat: Pakora chaats are the ultimate best thing one can do with leftover pakora. To make leftover pakora chaat, reheat the pakoras in an oven or air fryer. To reheat, arrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy. Place reheated pakoras on a serving plate. Top with boiled chickpeas, boiled and sliced potatoes. Pour some chilled yogurt over the pakoras. Drizzle with a generous amount of tamarind chutney and mint coriander chutney. Sprinkle some chopped onions, pomegranate arils, chaat masala powder, red chili powder, and black salt. Top with chopped cilantro, sev, and namkeen mixture. Serve it immediately with a cup of chai or coffee!
-
Aloo Pakora Wrap: These leftover aloo pakoras make a lovely filling for a wrap along with some lettuce, onions, and chutney. Place pakoras on a paratha, or tortilla. Top with lettuce, onions, tomatoes, cucumber, and beetroot. Drizzle with chutneys of your choice such as peach chutney or coriander chutney, yogurt, chili powder, and chaat masala powder. Roll it up and enjoy a quick and easy lunch or snack.
-
Aloo Pakora Curry: Leftover aloo pakora or pakore ki sabzi can also be used as a base for your pakora curry. Pakora curry tastes good when served hot with rice or roti. Here is a delicious pakora curry recipe you can try making with aloo pakora.
-
Aloo Pakora Pizza: You can also use these potato fritters as topping for your Indian style pizza. Simply cut the leftover aloo pakoras into small pieces and use them as a topping for a pizza along with some olives, tomatoes, onions, bell peppers, and cheese.
Sprinkle some pizza spice on top, drizzle with some olive oil and bake the pizza in the oven until the cheese melts and the crust is crispy.
Pro tips and tricks to make best Aloo Pakora
-
Potatoes: Any floury potatoes that have a high starch content works best for this pakora recipe. For this recipe you can use russet, yellow, yukon gold or like or even red potatoes. Make sure that you don’t use silky potatoes here to avoid the gluey gummy texture.
-
Slicing: Make thin and even slices using a sharp knife, but don’t use a mandolin to slice the potatoes and they will make too thin slices and the potatoes will become crispy rather than soft from the inside. We want pakoras which are crisp on the outside and melt-in-the-mouth from the inside.
-
Use besan and rice flour: Using a combination of besan and rice flour helps to make the pakoras crispy.
-
Don’t overmix the batter: This pakora batter should not be overmixed after adding baking soda. Over Mixing the batter can make it tough and result in heavy pakoras. Mix the batter lightly and only until well.
-
Batter: Pakora batter should neither be too thin, nor too thick. If your batter is thin, it will absorb so much oil and the pakoras will become too oily. Or if your batter is too thick, it would give the pakoras a lumpy doughy texture and we certainly don’t want that. We would need a medium thick consistency batter to coat the potatoes.
-
Use chilled water: Use chilled water to make the batter for aloo pakoras. The cold water helps to make the batter light and crispy.
-
Add baking soda: Adding a pinch of baking soda to the batter helps to make the pakoras airy and fluffy. It also helps to make the pakoras crispy and crunchy, but adding baking soda is entirely optional.
-
Flavors: To flavor the aloo pakoda batter, you can add some finely chopped green chilies, mint leaves, or curry leaves. You can also add some finely chopped onions to the pakora batter.
-
Oil: For frying pakoras, you can either use frying oil, or you can use any neutral flavored oil: sunflower oil, canola oil, grape seed oil, or peanut oil. Some people like to use mustard oil also, but I avoid it because mustard has such a strong flavor that it overpowers all the other flavors of pakoras.
-
Use medium heat: The oil temperature is especially important for making crispy pakoras. Heat the oil over medium heat for even cooking and to prevent the pakoras from burning. If the oil is too hot, the pakoras will burn from the outside and remain uncooked from the inside. If the oil is too cold, the pakoras will absorb too much oil and will become soggy and greasy. So, make sure to heat the oil to the right temperature before frying the pakoras.
-
Oil temperature: To test the temperature of the oil, pour a few drops of pakora batter into the hot oil. If the batter comes up too quickly the oil is extremely hot, so you need to lower the heat and let it cool a bit before frying. If the batter does not come up or comes up very slowly, the oil is cold, you need to heat it up more. With the perfect oil temperature, the batter would come up quickly but steadily.
-
Drain excess oil: To remove excess oil, use a slotted spoon to remove the pakoras from the oil and place them on a paper towel-lined plate.
-
Serve hot: The key rule for the best texture and best tasting pakoras is to serve the potato pakoras hot and crispy for the best taste and texture.
-
Reheat: If you want to reheat the pakoras, you can reheat them in an oven or air fryer. To reheat, arrange leftover pakoras in a single layer on a parchment paper lined baking tray. Bake at 350°F or 175°C for about 15 minutes, or until crispy.
FAQ
What is aloo pakora?
Aloo pakora is a popular and delightful Indian deep-fried snack made with sliced potatoes and gram flour batter where potatoes are dipped in a spicy gram flour batter and deep-fried until crispy.
Why are my pakoras too greasy?
If your pakoras are coming out too greasy, there could be a few reasons. Your oil temperature is too low, or the batter is too thin, or your potatoes are not dried properly, or you are overcrowding the pan, or you are using the wrong kind of oil.
To get non greasy pakoras, make sure that your oil temperature is perfect, batter is medium thick, potatoes are dried, and you are not overcrowding the pan. Also, make sure that you are using the right kind of oil.
By following these simple tips, you can enjoy perfectly crispy and delicious pakoras every time.
Why are my pakoras soggy?
If for some reason, your pakoras are turning out soggy rather than crispy, then there could be a couple of reasons that your batter consistency is not right. Your batter is too thin, if your batter has too much water, the pakoras will turn soggy.
Another reason could be the gram flour used in the batter is not fresh or of superior quality. The old, stale besan can affect the texture of the pakoras, resulting in soggy pakoras.
So, ensure that the besan is fresh and the batter is thick and smooth, to prevent them from being soggy.
How do I make aloo pakora crispy?
To make potato fritter crispy, use chilled water to make the batter. Also, add a pinch of baking soda to the batter. Also, make sure you fry the pakoras in hot oil over medium heat.
What can I serve with aloo pakora?
Aloo bhajia are usually served with chutneys or ketchups. You can serve them with mint coriander chutney, tamarind chutney, or yogurt, or even a dip or ketchup of your choice. To make them extra flavorful, remember to sprinkle them with some chaat masala powder.
How do I store leftover aloo pakora?
Leftover Aloo pakora can be stored in an airtight container in the refrigerator for up to 3 days. When you want to eat, reheat them and enjoy.
Can I use other vegetables instead of potatoes?
Yes, certainly you can use other vegetables of your choice. You can replace potatoes with sliced onions, spinach leaves, baby corn, cauliflower florets, or sliced eggplants. Dip the vegetables in the batter, and fry until crispy.
Is aloo pakora vegan?
Yes, aloo pakora is considered vegan-friendly. Because the potatoes, frying oil, and batter do not contain any dairy, they are suitable for vegan and vegetarian diets.
Is aloo pakora gluten free?
Aloo pakora is usually gluten-free when made using besan flour. However, sometimes people use all-purpose flour or wheat flour for a different texture. So, it depends on the type of flour used in the recipe.
My recipe is a traditional aloo pakora recipe where I use gram flour (also known as chickpea flour or Besan) along with rice flour. They both are naturally gluten-free and safe for people with celiac disease or gluten sensitivity.
Also, I have gluten-free Hing (asafetida), if you cannot find gluten-free asafetida, then you can skip adding it.
How do I make aloo pakora without Besan?
You can make aloo pakora without Besan by using all-purpose flour or wheat flour.
Aloo Pakora (Step-by-step photo instructions)
How to Make Aloo Pakora
- Wash and peel the potatoes. Slice them thinly, about 1/4 inch thick. In a mixing bowl, whisk the gram flour, and rice flour.
- Next, add cumin powder, chaat masala powder, cumin seeds, turmeric powder, red chili powder, salt, coriander leaves, and crushed Kasuri methi, and ginger garlic paste (optional). TIP: Adding Kasuri methi takes the aloo pakoras to the next level.
- Mix well. Now, gradually add water to the mixture and stir continuously to form a smooth and lump-free batter. The batter should be of medium consistency, not too thick or too thin. Then add asafetida (hing), and carom seeds, mix again until well combined. Keep it aside for 10 minutes.
- Now, check the consistency of the batter, and add more water if the batter has thickened. Add baking soda to the batter and stir the batter briskly and quickly. Do not over-mix, you need to mix just to incorporate baking soda into the batter. Dip each potato slice into the batter and make sure it is coated evenly.
- Heat oil in a deep-frying pan on medium heat. Carefully drop the batter coated potato slices into the hot oil and fry until golden brown and crispy. Once the bottom is golden, flip the pakoras and fry until golden from all the sides. Fry all the pakoras in batches. Once done, using a slotted spoon, remove the aloo pakora from the oil and place them on a paper towel lined-plate to remove excess oil.
- Sprinkle hot pakoras with chaat masala powder, red chili powder, and chopped coriander leaves. Serve Aloo Pakoras hot with coriander chutney, and tamarind chutney.
Recipe Card
Aloo Pakora [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 472 calories | 1 serving |
INGREDIENTS
For Aloo Pakora
- 3 medium-sized potatoes
- 1 cup gram flour (besan)
- 2 tablespoons rice flour or corn flour
- ½ tsp cumin powder
- 1 tsp chaat masala powder
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt, to taste
- 1 tbsp chopped coriander leaves
- Water, as required
- 2 tsp Kasuri methi, crushed between palms
- ½ tsp ginger-garlic paste (optional)
- ½ tsp asafetida (hing)
- 1 tsp carom seeds (ajwain)
- ¼ tsp baking soda
- Oil for deep-frying
For serving
- Chaat masala powder
- Red chili powder (optional)
- Chopped coriander leaves (optional)
- Chutney of your choice
INSTRUCTIONS:
How to Make Aloo Pakora
- Wash and peel the potatoes. Slice them thinly, about 1/4 inch thick. In a mixing bowl, whisk the gram flour, and rice flour.
- Next, add cumin powder, chaat masala powder, cumin seeds, turmeric powder, red chili powder, salt, coriander leaves, and crushed Kasuri methi, and ginger garlic paste (optional). TIP: Adding Kasuri methi takes the aloo pakoras to the next level.
- Mix well. Now, gradually add water to the mixture and stir continuously to form a smooth and lump-free batter. The batter should be of medium consistency, not too thick or too thin. Then add asafetida (hing), and carom seeds, mix again until well combined. Keep it aside for 10 minutes.
- Now, check the consistency of the batter, and add more water if the batter has thickened. Add baking soda to the batter and stir the batter briskly and quickly. Do not over-mix, you need to mix just to incorporate baking soda into the batter. Dip each potato slice into the batter and make sure it is coated evenly.
- Heat oil in a deep-frying pan on medium heat. Carefully drop the batter coated potato slices into the hot oil and fry until golden brown and crispy. Once the bottom is golden, flip the pakoras and fry until golden from all the sides. Fry all the pakoras in batches. Once done, using a slotted spoon, remove the aloo pakora from the oil and place them on a paper towel lined-plate to remove excess oil.
- Sprinkle hot pakoras with chaat masala powder, red chili powder, and chopped coriander leaves. Serve Aloo Pakoras hot with coriander chutney, and tamarind chutney.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Slice the potatoes thinly and uniformly to ensure even frying.
- Make sure that the aloo pakora batter is not too thick or too thin. It should coat the potato slices evenly.
- The oil should be hot enough before you start frying the pakoras. The ideal temperature is around 350°F.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil and make the pakoras soggy.
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/aloo-pakora/