Aloo Pakora
Aloo Pakora
5 from 20 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

When the topic of Indian cuisine springs to mind, one can’t help but envision a plethora of flavour-packed dishes, one of which is the exquisite Aloo Pakora. Ah, the aroma of sizzling potatoes enveloped in a warm, crispy coat of spices and gram flour that fills up my kitchen is enough to bring a smile to any face. 

Originating from the Indian subcontinent, Aloo Pakora has seeped its way into kitchens worldwide, boasting its versatile charm. Tracing its roots back to the Mughal Empire, this delightful snack is now a staple in many Indian households.  

As I delve deeper into the origins of Aloo Pakora, I can’t help but admire the culinary evolution that has allowed this appetizer to transcend borders and time. 

The beauty of Aloo Pakora lies in its simplicity. From my years of cooking experience, I can vouch that making this savoury treat is as gratifying as savouring it. 

Fear not, kitchen newcomers! You don’t need to be a seasoned chef to nail this recipe. With just a handful of ingredients and my comprehensive guide, you’ll have these golden beauties sizzling away in your pan in no time! 

Let’s address the difficulty level, shall we? On a scale from one to ten, Aloo Pakora ranks a solid three. It’s a relatively easy dish, perfect for those impromptu gatherings or sudden snack cravings.  

However, the key to making a flawless Aloo Pakora lies in getting the batter consistency right and nailing the frying temperature. But don’t worry, I’m here to guide you through every step of the way. 

One thing I adore about Aloo Pakora is its adaptability. It’s a great appetizer for any occasion, whether it’s a casual get-together, a family dinner, or even a lazy evening when you just want to treat yourself to some comforting homemade snacks. 

Now, don’t be intimidated by the foreign name. Aloo Pakora is essentially spiced, battered, and fried potato slices. It sounds simple, doesn’t it? But believe me, the explosion of flavours in each crunchy bite is anything but ordinary.  

There’s something truly captivating about the contrast between the soft, warm potato centre and the crispy, spiced outer layer that keeps you reaching for more. 

In this comprehensive guide, I’ll walk you through every step, sharing my top tips and tricks to make the perfect Aloo Pakora.  

Together, we’ll explore the magic of Indian spices and delve into the science behind getting that impeccable crispy texture. So put on your apron, and let’s embark on this culinary adventure together! 

What Ingredients to Use & Why 

Creating Aloo Pakora is much like crafting a beautiful piece of art, with each ingredient playing a crucial role in the final masterpiece. Let’s dive into the details and explore the magic that each component brings to this iconic Indian snack. 

Potatoes: Known for their versatility, potatoes are the star ingredient in Aloo Pakora. I prefer using Russet or Yukon Gold potatoes, known for their starchy consistency that turns beautifully tender when fried.  

The soft, creamy interior against the crispy exterior is what makes these pakoras irresistible. But don’t feel confined, sweet potatoes make a delicious alternative, adding a sweet note to the savoury flavours. 

Gram Flour (Besan): The co-star to our potatoes, gram flour lends that beautiful golden hue and crispy texture that makes these pakoras a hit.  

A staple in Indian cooking, this gluten-free flour is made from ground chickpeas, imparting a slightly nutty flavour. A decent alternative to gram flour would be a mixture of wheat flour and cornstarch, although it won’t provide the same taste profile. 

Turmeric Powder (Haldi): This golden spice is more than just a colouring agent. It gives the pakoras a warm, earthy flavour and has potent anti-inflammatory properties. No worthy alternative can mirror turmeric’s unique taste and health benefits, but in a pinch, you can leave it out. 

Chilli Powder and Crushed Chillies: These fiery additions give the Aloo Pakoras their kick. Adjust these to your heat tolerance, but remember, a little heat complements the other flavours wonderfully. Paprika can be used as a milder alternative. 

Cumin Seeds (Jeera): Cumin seeds add a wonderful depth of flavour with their robust, earthy, and somewhat spicy tones. Ground coriander can be used as a substitute, offering a slightly sweet, floral flavour. 

Dried Fenugreek Leaves (Methi): Methi lends a slight bitterness that beautifully offsets the spiciness. If unavailable, you can replace it with celery leaves or watercress. 

Coriander: Fresh coriander leaves give a burst of freshness and a vibrant colour contrast. If coriander isn’t to your liking, fresh parsley is a good alternative. 

Salt: An essential flavour enhancer, adjust it according to your palate. 

Each ingredient of Aloo Pakora contributes to its symphony of flavours and textures. Whether it’s the crunchiness of the besan coating, the earthiness of the spices, or the refreshing coriander notes, they all unite to create this addictive snack.  

It’s this harmony that makes Aloo Pakora much more than just fried potato slices – it’s a testament to the richness and diversity of Indian cuisine. 

Selecting the Perfect Potato for Aloo Pakora 

I’ve learned that ingredients, no matter how simple, have their nuances. This principle holds true for something as humble as a potato. While creating Aloo Pakora, a staple of Indian cuisine, the type of potato used can dramatically impact the dish’s texture and overall satisfaction. 

In my kitchen, when I set out to make Aloo Pakora, I usually reach out for either Russet or Yukon Gold potatoes. These potato varieties are known for their high starch content, resulting in a creamier texture when cooked.  

The final pakoras have this perfect dichotomy – the crisp outer coating from the gram flour batter and the soft, almost melt-in-your-mouth interior of the cooked potato slice. It’s a textural contrast that I find irresistible in a well-made Aloo Pakora. 

Russet potatoes, with their thick skin, hold their shape well even when deep-fried, which means your pakoras are less likely to fall apart in the cooking process. On the other hand, Yukon Gold potatoes bring a slightly buttery taste to the table, enhancing the overall flavour profile of the pakoras. 

But what if you want to add a twist to the traditional Aloo Pakora? Enter sweet potatoes. As a fun alternative, sweet potatoes lend a subtle sweetness that complements the savoury-spicy batter beautifully. This delightful switch can surprise your taste buds and make your pakora experience even more enjoyable. 

Remember, when it comes to cooking, there’s always room for experimentation. And potatoes, in their myriad forms, offer the perfect playground for that.  

Whether you stick to the classic Russets, the subtly flavourful Yukon Golds, or venture into the sweet territory, each bite of your Aloo Pakora is bound to be a delight! 

Creating a Crispy Aloo Pakora 

The allure of a well-made Aloo Pakora lies in its crispiness, which strikes a chord with every crunchy bite. Achieving that coveted crisp texture is an art, and today, I’ll share my secrets to nailing it every single time. 

The first step starts even before you begin cooking. It’s all about the batter consistency. In my experience, I’ve found that a medium-thick batter clings better to the potato slices and results in crispier pakoras.  

If the batter is too thin, it will not coat the potato well, and if it’s too thick, it could make the pakora heavy and dough-like. 

The second key to crispiness lies in the frying temperature. I cannot stress enough the importance of getting the oil temperature just right. Too low, and the pakoras will absorb excess oil, becoming soggy instead of crisp.  

Too high, and they will brown too quickly on the outside while remaining uncooked inside. The ideal temperature is medium-hot, where the pakoras can cook evenly, achieving a beautiful golden colour and a crispy texture. 

Lastly, the choice of flour plays a crucial role in the crispiness of Aloo Pakoras. Gram flour or besan is traditionally used, and its unique properties lend a wonderful crispness that’s hard to achieve with other types of flour. 

Just remember, achieving the perfect crispiness in Aloo Pakora is a delicate balance between the right ingredients, the ideal batter consistency, and the perfect frying temperature.  

So the next time you’re craving these golden delights, keep my tips in mind, and you’ll have perfectly crispy Aloo Pakoras every time! 

Making Aloo Pakora Gluten-Free 

I understand the charm of this crispy, golden Indian snack. However, I also acknowledge the dietary restrictions some of us may have, such as the need for a gluten-free diet. Luckily, with a few tweaks, Aloo Pakora can easily fit into a gluten-free lifestyle. 

What makes this transition easy is that the primary ingredient for the batter – gram flour or besan – is naturally gluten-free. Made from ground chickpeas, besan provides not just a unique taste but also a healthier alternative to regular wheat flour, boasting higher protein content. 

However, cross-contamination is a concern. Besan is often processed in facilities that also process wheat, leading to potential gluten contamination.  

To ensure your Aloo Pakora is truly gluten-free, it’s important to use besan that’s labelled gluten-free, indicating it’s processed in a facility free from gluten contamination. 

Additionally, many recipes suggest adding a bit of all-purpose flour to the batter for extra crispness. For a gluten-free version, I recommend using a gluten-free all-purpose flour blend or rice flour. Both work well in giving the pakora the desired crispness. 

The rest of the ingredients – potatoes, spices, and herbs – are naturally gluten-free. By simply ensuring your besan and supplementary flour are gluten-free, you can enjoy delicious Aloo Pakora without straying from your dietary requirements. 

Healthier Alternatives to Frying Aloo Pakora 

I’m often asked if there’s a healthier alternative to frying Aloo Pakora. While the traditional method involves deep-frying, and I have to admit, that’s what gives them their distinctive crunch and flavour, there are indeed ways to lighten up the recipe. 

One alternative I frequently resort to is baking. To make baked Aloo Pakora, simply arrange the batter-coated potato slices on a baking sheet lined with parchment paper, then spray or brush them with a little oil.  

Bake in a preheated oven at 200°C (around 400°F) for about 20-25 minutes, flipping halfway through until they’re golden and crispy. 

Another healthier alternative is air frying, a method I’ve grown quite fond of. The air fryer uses hot air circulation to achieve a similar crispy texture as deep frying but with significantly less oil.  

Depending on your air fryer model, the cooking time may vary, but generally, air-fried Aloo Pakora takes about 15-20 minutes at 180°C (around 350°F), with a flip in between. 

Remember, though, that while baking or air frying reduces the oil content, the final taste and texture will be slightly different from the traditional deep-fried version. However, I believe in balancing health and taste. So, if you’re watching your oil intake, these methods are definitely worth a try! 

Exploring Vegetable Variations in Pakora Recipe 

The beauty of cooking is the freedom to innovate, to mix and match, to add your own twist. The case is no different for the delicious Aloo Pakora. Traditionally made with potatoes (‘Aloo’ in Hindi), this dish is a versatile canvas that welcomes a variety of vegetables with open arms. 

In my culinary experiments, I’ve found several veggies that lend themselves beautifully to the Pakora recipe. Here are a few favourites: 

Onion: Replace potatoes with thinly sliced onions, and you have a whole new dish! Onion Pakora has a sweet, caramelized taste that pairs well with the spices in the batter. 

Spinach: Add a green twist with Spinach Pakora. The leaves crisp up beautifully, and the resulting pakoras are a delightful mix of crunchy and soft textures. 

Eggplant: Slices of eggplant dipped in the batter and fried make for a unique and satisfying pakora variation. The soft, cooked eggplant contrasts well with the crispy coating. 

Cauliflower: Cauliflower florets can be dipped in the batter and fried to make delicious pakoras. The mild flavour of cauliflower takes on the spices well, resulting in a hearty snack. 

Remember, there’s no limit to creativity in the kitchen. Feel free to explore with any vegetables you have on hand. The Pakora is a versatile snack that can accommodate almost anything you throw at it! 

Preparing and Reheating Aloo Pakora 

We all have those days when we want to prep ahead of time or just enjoy a snack from yesterday’s leftovers. With Aloo Pakora, I’ve found that it is absolutely possible to enjoy them even if they aren’t freshly fried. 

When I know I’ll need to make them ahead of time, I prepare the pakoras as usual and let them cool down completely. Once cooled, they can be stored in an airtight container and refrigerated. They should remain good for a couple of days. 

But the real trick is in the reheating. We want to restore that fresh, crispy texture, right? The oven is my tool of choice for this task.  

Preheat the oven to 180°C (around 350°F), spread the pakoras on a baking sheet, and heat for about 10-15 minutes or until they regain their crispness. Remember to flip them midway for even heating. 

A word of caution – while microwaving is quicker, it tends to make the pakoras soft rather than crispy. If you have a bit of extra time, I’d recommend sticking to the oven for reheating. 

So, yes, Aloo Pakora can indeed be made ahead of time and enjoyed later. With the right storage and reheating, they can still be just as delectable as freshly made ones. 

Pairing Sauces and Dips with Aloo Pakora 

In the realm of culinary pairings, finding the perfect accompaniment to a dish can amplify its enjoyment manifold. When I bite into a crispy, golden Aloo Pakora, I love having a tangy, flavourful dip at my side to balance and complement the flavours. 

One of the classic pairings I often resort to is mint-coriander chutney. The fresh, tangy, and mildly spicy chutney works wonders with the savoury pakoras. The vibrant green colour of the dip, against the golden hue of the pakora, also makes for a visually appealing snack plate. 

Another favourite of mine is tamarind chutney, with its sweet, sour, and slightly spicy notes. The tanginess of the tamarind creates a flavour contrast with the pakoras that is nothing short of tantalizing. If you’re someone who enjoys sweet and savoury combinations, this one’s a must-try! 

For those who enjoy a creamier dip, a cucumber raita or a simple yogurt dip with a dash of cumin and salt can be a delightful pairing. The cooling effect of the yogurt-based dips offers a soothing counterpoint to the spiced pakoras. 

And then there’s the good old ketchup – simple, familiar, and loved by all. Especially for kids, a side of ketchup with Aloo Pakora can never go wrong. 

Each of these dips and sauces brings something unique to the table, enhancing the Aloo Pakora experience in their own delightful ways. So the next time you fry up a batch of pakoras, consider trying these accompaniments – and discover your own favourite pairing! 

Adjusting the Spice Level for a Kid-Friendly Aloo Pakora 

Aloo Pakora, with its crispy texture and delicious taste, is generally a hit among kids. However, the spice levels might need some tweaking to suit the young ones’ palate. In my experience, making a kid-friendly version is quite simple, and it doesn’t compromise the overall flavour. 

One of the main sources of heat in Aloo Pakora comes from chili powder and crushed chillies. For a milder version, I’d recommend reducing or entirely omitting these ingredients. Remember, the dish can still be flavourful without the heat, thanks to the other spices like cumin and turmeric. 

If you want to keep a hint of spiciness but make it more manageable for kids, consider using paprika instead of chili powder. Paprika lends a sweet-smoky flavour with less heat, making it a kid-friendly alternative. 

Another suggestion is to increase the amount of dried fenugreek leaves or methi in the recipe. Methi brings a wonderful aroma and an additional layer of flavour that can compensate for the reduced spice. 

Remember, each child’s tolerance to spice is different. The key is to start with a minimal amount of spice, then adjust gradually as per their liking. With these tweaks, you can ensure your Aloo Pakoras are as much a delight for the kids as they are for the adults! 

Freezing and Storing Aloo Pakora for Future Use 

Ah, the convenience of having a pre-prepared snack ready to be enjoyed at any moment, without the hassle of cooking from scratch every time! As a fan of both convenience and Aloo Pakora, I’ve discovered that these tasty snacks can indeed be frozen and enjoyed later. 

To freeze Aloo Pakora, first, let the freshly cooked pakoras cool down completely. This is crucial as placing hot pakoras directly into the freezer can lead to condensation and ultimately freezer burn.  

Once they’re cool, spread them out on a baking sheet lined with parchment paper. This initial freezing step helps the pakoras retain their individuality, preventing them from sticking together. 

Pop the tray into the freezer for a few hours until the pakoras are completely frozen. Once they are, I usually transfer them into freezer-safe zip-lock bags or airtight containers. Remember to label the container with the date. These frozen pakoras should stay good for up to two months. 

When you’re ready to enjoy them, you can bake or air fry the frozen pakoras until they’re heated through and crispy again. There’s no need to thaw them first. Just remember to flip them midway for even reheating. 

This freeze, store, and reheat method allows for quick and easy snacks on busy days or unexpected guests. Aloo Pakora, with a side of your favourite dip, ready to serve within minutes – now that’s what I call a smart cooking move! 

Making Aloo Pakora in an Air Fryer 

In recent years, I’ve found my air fryer to be an invaluable kitchen companion, especially for recipes traditionally deep-fried, like Aloo Pakora. The air fryer uses hot air circulation to achieve a similar crispy texture as deep frying but with significantly less oil. 

To make Aloo Pakora in an air fryer, prepare the pakoras as usual, then arrange them in a single layer in the air fryer basket. Be careful not to overcrowd the basket to ensure even cooking. 

Set the air fryer to around 180°C (350°F), and cook the pakoras for about 15-20 minutes. Halfway through, take a moment to flip the pakoras to ensure even browning. 

While the air-fried pakoras may not be as deeply golden as the traditional fried ones, they’re still satisfyingly crispy and flavourful. I’ve often found that the difference in texture is more than made up for by the health benefits of using less oil. 

Whether you’re trying to cut down on your oil intake or looking for a quicker, less messy way to cook Aloo Pakora, the air fryer offers an excellent alternative. It’s a testament to the fact that healthier choices don’t have to compromise on taste or enjoyment. 

Check Out These Other Recipes 

If you’ve savoured the burst of flavours in the Aloo Pakora, you’re going to absolutely love these other delicacies that we’ve picked out just for you. All revolving around the humble potato, each of these dishes brings to the plate something unique and memorable. 

Ever wondered what happens when potatoes meet eggs? Our Egg Potato Curry will show you just that. It’s an affair of spices, fluffiness of eggs, and hearty potatoes, all simmered into a dish that simply screams comfort. 

Venturing a bit into the world of deep-fried deliciousness, my Aloo Tikki is a must-try. These tiny spiced potato patties will fill your kitchen with an aroma so enticing, you’ll be counting minutes until they’re golden brown and ready to devour. 

My Aloo Gobi recipe is an irresistible symphony of cauliflower and potato, anointed with the finest of Indian spices. A simple yet profound dish, it’s the sort of comfort food you’ll want to return to, time and time again. 

And speaking of comfort, you won’t be able to resist my Aloo Curry. It’s a delightful and straightforward recipe, with soft potato chunks coated in a creamy, aromatic sauce. It’s the sort of meal that makes you feel at home, no matter where you are. 

Finally, there’s the Keema Aloo, a hearty meat and potato curry that’s as satisfying as it sounds. The flavourful minced meat complements the starchy potatoes in a dish that’s perfect for those looking for a more substantial meal. 

These are just a few of the potato-infused delights I have in store for you. So, head over to the recipes, give them a try, and don’t forget to let me know what you think in the comments below. I can’t wait to hear your thoughts! 

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 20 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
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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2 years ago

5 stars
My new go to aloo pakora recipe! Absolutely love it and it’s so SIMPLE and EASY to make!


Hi, I’m Nabeela and 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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