Aloo pakoda | Aloo pakora recipe | Potato pakora

Aloo pakora aka aloo pakoda recipe is a delectable crispy delight where tender and moist potato slice lies within the spicy and crunchy gram flour coating. It is one of the immensely popular and beloved Indian snacks recipes which is sold all over India by street food vendors at chaat centres, pakoda stalls etc. In this preparation, thin potato slices are made and are washed and dried, and then further dipped in spicy gram flour batter and deep fried in oil. Potato pakora is mostly accompanied as an appetizer or afternoon snack with some green chutney or tomato ketchup along with a cup of hot tea.

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Indian snack recipe is one of the significant parts of Indian cuisine which has been winning millions of hearts for ages. Countless dishes are prepared every day by street vendors, stalls, restaurants, hotels and home cooks. Recipe for pakoda plays a major role in Indian Snack recipe.

Huge ranges of Indian snacks recipes are fried items and pakora is one of the most reliable items among them. It can be prepared in many ways, using paneer, lentils paste, chicken, fish, and different vegetables like potatoes, capsicum, brinjal, spinach, cabbage and many more. Though it is a very simple dish, but its simplicity makes it more popular among people. Aloo pakora is always an exclusive collection of pakora recipe Indian for its unique and extraordinary taste.

Aloo pakoda is a crazily popular north Indian snack recipe which is prepared with a handful of ingredients and gets prepared within half an hour. It is frequently prepared in every Indian house, especially during the monsoon and winter seasons. The name of the recipe itself tells about the recipe.

The word ‘Aloo’ means ‘Potato’ which is the most popular and beloved vegetable around the world. On the other hand, ‘Pakoda’ means ‘Deep fried fritters’. Pakoda or pakora is the Hindi name of fritters. Pakoda is one of the most popular Indian street food which is prepared in myriad ways using different ingredients.

The recipe for aloo pakoda has always been one of my favourite Indian snacks recipe since childhood. I have grown up eating this crispy delight. I still remember how I and my elder brother used to ask my mom to prepare different varieties of recipe for pakoda during monsoon. Of course, paneer pakoda and aloo pakora are always there on the top of our list. Nothing can beat the charm of garma garam pakoras with a hot cup of tea on a rainy afternoon. Of course, the addition of little gossips can convert these moments into beautiful memories.

Aloo pakora recipe is very simple and easy to make. It only requires a few handfuls of ingredients to getting prepared. All the ingredients used for the recipe are easily available in any Indian grocery shop. The best part of the recipe is that you can prepare it in larger batches without investing any extra time and effort. So, aloo pakora is one of the most popular options as an appetizer or snack for occasions like small parties, family get together etc.

This recipe for aloo pakora is a full-proof recipe and nothing can go wrong with it. I have included all the tips and tricks to prepare perfectly crispy pakoda in a single attempt. Paneer pakora is a huge hit in our house and my family members ask me to prepare it on regular demand. Whenever I ask my vegetarian friends for a get-together, they always make sure to fix this crispy delight as a starter on the menu.

Aloo pakoda recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section. If you follow the steps carefully, you will get the perfect crispy potato pakora. But before directly jumping into the recipe, let me share a few interesting facts about it.

• Make the potato slices moisture free after cutting them. It helps to make crispier pakora.
• Use a small portion of rice flour with gram flour. It helps to make your pakoda crispy.
• The consistency of the batter is very important for perfect aloo pakoda. It should be of thick free flowing consistency.
• Coat the potato slices into the batter and slide them slowly into hot oil with the help of a fork for even coating.
• Always deep fry the aloo pakodas. Shallow frying makes the pakoda soft and soggy.
• Fry the pakodas on medium or medium-high flame. Don’t fry them in low flame or else the batter will absorb more oil and pakodas will become soggy.

Addition of small portion of rice flour into the besan batter makes the pakoda crispier.

Yes, of course. Many people use baking soda to make the batter fluffier. But I personally don’t like the taste and flavour of baking soda. So, I did not use it.

If the pakoras are added to the oil when oil is not hot enough or fried for a longer duration in low flame, they would absorb more oil.

Aloo pakora is mostly served as an evening snack or appetizer with some green chutney or tomato ketchup or simply you can sprinkle some chaat masala on it. It can even be served as an afternoon snack with a cup of hot tea.

To prepare the Aloo pakoda recipe, first, take a large mixing bowl and add gram flour aka besan, rice flour into it. Then add red chilli powder, salt, turmeric powder, ajwain aka carom seeds, cumin powder, chaat masala and hing aka asafoetida, one by one into the bowl. Then add chopped coriander leaves, hot oil into the bowl and mix all the ingredients with the help of a fork. Then add a small amount of water at a time and make a medium thick batter for the pakoda.

On the other hand, peel the skin of potatoes and make thin slices of them with a knife. Don’t make thick slices of the potatoes or else potatoes won’t get cook properly. Try to avoid using mandolin slices because the potato slices will be too thin and that does not taste good.

After slicing the potatoes wash them once to remove the starch or else your potato pakoda may become soft. Then pat dry each potato slice with the help of kitchen tissue or kitchen towel.

Now, put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.

Add the pat dried potato slices into the batter and coat it evenly. Now, slowly drop the potato slices into the hot oil and fry them over medium flame till crispy and golden brown. Strain the pakodas from oil and keep them on a tissue-lined plate. Don’t over crowd the pan during the time of frying pakodas. Repeat the process and fry all the pakodas.

Many pakoda recipe have already been shared in my previous posts. You can check a few of them like

Paneer pakoda
Palak pakoda
Capsicum Bajji
Cabbage Pakoda
Dhaniya patta pakoda

..And Many more…

1 cup = 250 ml

• 2 Potatoes, peeled and thinly sliced
• ¾ cup Gram flour(Besan)
• ¼ tablespoons Rice flour
• 3 tablespoons chopped Coriander leaves
• 1 teaspoon Carom seeds (Ajwain)
• ½ teaspoon red Chilli powder
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• 1 teaspoon Chaat masala
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Salt, adjust accordingly
• 1 tablespoon hot Oil, for the batter
• ½ cup & 1 tablespoon of Water
• Mustard oil or any other edible to deep fry the pakodas
• 1 pinch of Chaat masala for sprinkling on the pakodas

1. For the batter, take a large mixing bowl and add ¾ cup gram flour aka besan, ¼ tablespoons rice flour into it.
2. Add ½ teaspoon red chilli powder, 1 teaspoon salt, ½ teaspoon turmeric powder, 1 teaspoon ajwain aka carom seeds, ½ teaspoon cumin powder, 1 teaspoon chaat masala and ¼ teaspoon hing aka asafoetida, one by one into the bowl.
3. Add 3 tablespoons chopped coriander leaves, 1 tablespoon hot oil into the bowl and mix all the ingredients with the help of a fork or spoon.
4. Add small amount of water at a time and make a medium thick batter for the pakoda. I have used ½ cup & 1 tablespoon of water to prepare the batter.
5. On the other hand, peel the skin of 2 potatoes.
6. Make thin slices of them with knife. Don’t make thick slices of the potatoes or else potatoes won’t get cooked properly. Try to avoid using mandolin slices because the potato slices will be too thin and that does not taste good.
7. After slicing the potatoes, wash them once to remove the starch or else your potato pakoda may become soft. Then pat dry each potato slice with the help of kitchen tissue or kitchen towel.
8. Now put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. I have used mustard oil for the recipe. Note: Mustard oil gives better flavour and taste to the pakodas. But you can use any flavourless oil for the recipe.
9. To check the temperature of the oil, drop a small portion of the batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
10. Add the pat dried potato slices into the batter and coat them evenly.
11. Now, slowly drop the potato slices into the hot oil and fry them over medium flame. Once the bottom side is golden, turn the pieces and fry the other side. Fry the potato pakodas evenly till crispy and golden brown.
12. Strain the pakodas from oil and keep them on a tissue lined plate. Note: Don’t over crowd the pan during the time of frying pakodas.
13. Repeat the process and fry all the pakodas. Aloo pakoda is ready to serve.

Transfer the aloo pakoda to a serving plate. Serve the hot pakoda immediately to enjoy its perfect crisp. Sprinkle some chaat masala on the top of the pakodas. Serve it with tomato ketchup or green chutney along with a cup of tea and to enjoy your evening snacks.

Aloo pakoda | Aloo pakora recipe | Potato pakora

Serves: 6 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 2 Potatoes, peeled and thinly sliced
• ¾ cup Gram flour(Besan)
• ¼ tablespoons Rice flour
• 3 tablespoons chopped Coriander leaves
• 1 teaspoon Carom seeds (Ajwain)
• ½ teaspoon red Chilli powder
• ½ teaspoon Turmeric powder
• ½ teaspoon Cumin powder
• 1 teaspoon Chaat masala
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Salt, adjust accordingly
• 1 tablespoon hot Oil, for the batter
• ½ cup & 1 tablespoon of Water
• Mustard oil or any other edible to deep fry the pakodas
• 1 pinch of Chaat masala for sprinkling on the pakodas

Instructions

1. For the batter, take a large mixing bowl and add ¾ cup gram flour aka besan, ¼ tablespoons rice flour into it.
2. Add ½ teaspoon red chilli powder, 1 teaspoon salt, ½ teaspoon turmeric powder, 1 teaspoon ajwain aka carom seeds, ½ teaspoon cumin powder, 1 teaspoon chaat masala and ¼ teaspoon hing aka asafoetida, one by one into the bowl.
3. Add 3 tablespoons chopped coriander leaves, 1 tablespoon hot oil into the bowl and mix all the ingredients with the help of a fork or spoon.
4. Add small amount of water at a time and make a medium thick batter for the pakoda. I have used ½ cup & 1 tablespoon of water to prepare the batter.
5. On the other hand, peel the skin of 2 potatoes.
6. Make thin slices of them with knife. Don’t make thick slices of the potatoes or else potatoes won’t get cooked properly. Try to avoid using mandolin slices because the potato slices will be too thin and that does not taste good.
7. After slicing the potatoes, wash them once to remove the starch or else your potato pakoda may become soft. Then pat dry each potato slice with the help of kitchen tissue or kitchen towel.
8. Now put a pan on flame and allow it to become completely dry. Add enough oil into the pan to deep fry the pakodas. I have used mustard oil for the recipe. Note: Mustard oil gives better flavour and taste to the pakodas. But you can use any flavourless oil for the recipe.
9. To check the temperature of the oil, drop a small portion of the batter into the oil. If it floats up immediately then the temperature of the oil is perfect to fry the pakodas.
10. Add the pat dried potato slices into the batter and coat them evenly.
11. Now, slowly drop the potato slices into the hot oil and fry them over medium flame. Once the bottom side is golden, turn the pieces and fry the other side. Fry the potato pakodas evenly till crispy and golden brown.
12. Strain the pakodas from oil and keep them on a tissue lined plate. Note: Don’t over crowd the pan during the time of frying pakodas.
13. Repeat the process and fry all the pakodas. Aloo pakoda is ready to serve.