Aloo Pakora
Aloo Pakora
5 from 22 votes
Immerse yourself in the heart of Indian cuisine with this scrumptious aloo pakora. This popular snack will sweep your taste buds off their feet with its crispy coating and spicy, yet comforting flavour profile.
Aloo Pakora

Welcome to my kitchen, where we’re diving into the delightful world of aloo pakora – crispy potato fritters that are the ultimate comfort food and snack.

Originating from the Indian subcontinent, aloo pakora is a popular street food and tea-time treat loved for its crispy exterior and soft, flavorful interior. Don’t be intimidated by the name; these fritters are easy to make, even for beginners in the kitchen.

With humble ingredients like potatoes, gram flour (besan), and a blend of spices, aloo pakora embodies simplicity yet packs a punch of flavor.

Its golden-brown, crispy texture is achieved through deep-frying, while the spices like turmeric powder, chilli powder, and cumin seeds infuse each bite with warmth and depth. A sprinkle of coriander adds freshness, enhancing the overall aroma and taste.

While traditionally enjoyed with a side of yogurt chutney or mint sauce, aloo pakora is versatile enough to pair with any dipping sauce or enjoy on its own. Whether you’re hosting a gathering or simply craving a savory snack, these crispy delights are sure to satisfy.

Expert Tip: To prevent the pakoras from sticking together while frying, add the coated potato slices to the hot oil one at a time, making sure they are not overcrowded in the pan.


Potatoes: Potatoes add a hearty texture and subtle sweetness to the pakoras. When sliced and coated in the batter, they become crispy on the outside and tender on the inside, creating a satisfying contrast of flavors and textures.

Gram Flour (Besan): Gram flour, also known as besan, acts as the binding agent in this recipe, helping to create a crispy coating around the potatoes when fried. It adds a nutty flavor and a golden color to the pakoras, making them visually appealing and delicious.

Turmeric Powder (Haldi): Turmeric powder not only imparts a vibrant yellow color to the pakoras but also adds a warm, earthy flavor to the dish. It also offers various health benefits, thanks to its anti-inflammatory and antioxidant properties.

Chilli Powder: Chilli powder adds a spicy kick to the pakoras, balancing out the other flavors in the dish. Adjust the amount according to your preference to control the level of heat in the pakoras.

Salt: Salt enhances the overall taste of the pakoras, bringing out the flavors of the other ingredients. It also helps to season the potatoes and the batter, ensuring that each bite is perfectly seasoned.

Crushed Chillies: Crushed chillies add an extra layer of heat and flavor to the pakoras, intensifying the spiciness of the dish. They also provide a subtle crunch, adding texture to the fritters.

Cumin Seeds (Jeera): Cumin seeds lend a warm, aromatic flavor to the pakoras, complementing the other spices in the dish. They add a hint of earthiness and depth to the batter, enhancing its overall complexity.

Dried Fenugreek Leaves (Methi): Dried fenugreek leaves contribute a unique, slightly bitter flavor to the pakoras, balancing out the richness of the potatoes and spices. They also add a subtle herbal aroma, enhancing the overall aroma of the dish.

Coriander: Fresh coriander leaves add a burst of freshness to the pakoras, brightening up the flavors and adding a pop of color. They also provide a mild, citrusy flavor that complements the other ingredients in the dish.

Expert Tip: When mixing the batter, start by adding water in small increments. This allows you to control the consistency and ensure that the batter is not too thin or too thick.

Serving Suggestions

  • Enjoy your freshly cooked aloo pakoras hot and crispy straight from the pan, paired with a tangy yogurt chutney or mint sauce for dipping. The creamy texture of the yogurt chutney complements the spiciness of the pakoras, creating a perfect balance of flavors.
  • Serve aloo pakoras as a delightful appetizer at your next gathering or as a tasty snack for a cozy night in. They are sure to be a hit with friends and family, disappearing quickly from the plate.
  • For a complete meal, pair aloo pakoras with other Indian snacks like samosas, pakoras, or bhajis, along with a variety of chutneys and sauces for dipping. Create a colorful platter of savory treats that will satisfy all your cravings.
  • Take your aloo pakoras to the next level by adding a sprinkle of chaat masala or chatpata seasoning on top just before serving. This adds an extra burst of flavor and complexity to the dish, elevating it to new heights of deliciousness.
  • Serve aloo pakoras alongside a hot cup of masala chai for a classic tea-time combination that is sure to warm your soul and tantalize your taste buds. The spicy, aromatic flavors of the chai complement the savory goodness of the pakoras perfectly, making it a match made in culinary heaven.

Expert Tip: A good way to test the oil temperature is by dropping a small piece of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready.

Frequently Asked Questions

Can I use any type of potato for making aloo pakoras?

Yes, you can use any type of potato for this recipe. However, I recommend using starchy potatoes like russet or Yukon Gold for the best results. They have a fluffy texture that crisps up nicely when fried.

Can I make the batter ahead of time and store it in the fridge?

Yes, you can make the batter ahead of time and store it in the fridge for up to a day. Just make sure to cover it tightly with plastic wrap or transfer it to an airtight container to prevent it from drying out. Give it a good stir before using it to ensure that the ingredients are evenly distributed.

Can I bake the aloo pakoras instead of frying them?

While traditionally aloo pakoras are deep-fried for that crispy texture, you can certainly try baking them for a healthier option. Preheat your oven to 400°F (200°C), place the coated potato slices on a lined baking sheet, and bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

How do I know when the oil is hot enough for frying the pakoras?

To test if the oil is hot enough, drop a small piece of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready for frying. Make sure the oil is not too hot, as it can cause the pakoras to brown too quickly on the outside while remaining undercooked on the inside.

Can I freeze leftover aloo pakoras?

Yes, you can freeze leftover aloo pakoras for later enjoyment. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a resealable plastic bag or airtight container and store them in the freezer for up to 2 months. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.

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Aloo Pakora

Aloo Pakora

by Nabeela Kauser
Immerse yourself in the heart of Indian cuisine with this scrumptious aloo pakora. This popular snack will sweep your taste buds off their feet with its crispy coating and spicy, yet comforting flavour profile.
5 from 22 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetiser, Snack
Cuisine Indian
Servings 6
Calories 136 kcal


  • 500 g Potatoes
  • 100 g Gram Flour Besan
  • 1 tbsp Turmeric Powder Haldi
  • 1 tsp Chilli Powder
  • 1 tbsp Salt
  • 1 tsp Crushed Chillies
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Dried Fenugreek Leaves Methi
  • Coriander
  • 100 ml Water


  • Wash the potatoes thoroughly and cut into slices that are approximately 1cm thick (see note 1)
  • In a separate bowl add the gram flour, turmeric powder, salt, crushed chillies, cumin powder, chilli powder and dried fenugreek then mix together
  • Add coriander and water in small increments, then mix until a thick batter forms (see note 2)
  • Add the sliced potatoes into the mixture and together (see note 3)
  • Heat a pan with oil for deep frying until medium-hot ensuring that the oil is not too hot (see note 3)
  • Allow any excess batter to drip off the potato then gently add the pakora into the pan and allow them to cook undisturbed for 3-4 minutes until golden brown before flipping and allowing to cook for another 3-4 minutes until golden brown on the other side (see note 5)
  • Serve immediately with a side of yoghurt chutney and enjoy!



Note 1 – You can use any variety of potato that you like, but a good choice is red potatoes. Depending on personal preference you may also choose to leave the skins of the potatoes on.
Note 2 – The consistency should be that when you lift a spoon the batter should slowly drip off but not completely run.
Note 2 – It is very important that you fry the potatoes immediately and leave the batter to rest as the batter will end up becoming runny.
Note 4 – To test this you can add a small ball of the batter into the pan, and it should rise with tiny bubbles surrounding it.
Note 5 – Be careful that the pan is not overcrowded as the temperature will decrease preventing the aloo pakoras from cooking evenly.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 136kcalCarbohydrates: 25gProtein: 6gFat: 1gSaturated Fat: 0.2gSodium: 1191mgPotassium: 544mgFibre: 4gSugar: 3gVitamin A: 255IUVitamin C: 17mgCalcium: 27mgIron: 2mg
Keyword Aloo, Cooking, Food, Kids Snacks, Potato, Ramadan, Recipe, Snack
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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