Aloo Pakora

Aloo pakora is a common street food found all over India and Pakistan and they are certainly one of my favourite appetisers to make. Not only because they are so simple to make, but because they taste so good!

My aloo pakora recipe uses minimal ingredients, but I make sure that my recipes NEVER compromise on flavour. The best thing about this potato recipe is that you can whip up a batch whenever you feel like it.

It doesn’t take much time and all you need to do is cut up a few potatoes and mix the spices, dip them into the batter, and fry. There you have it! Your golden slices of potato perfection.

I always have to make a large batch because my husband and kids love these (almost!) as much as I do, so I know there will always be arguments as to who gets the most.

As the batter does not require any resting or marination this potato pakora recipe is incredibly quick to make.

It is very important that you only make the batter immediately prior to frying and add the potatoes as soon as you are going to fry.

Otherwise, the batter will end up becoming runny and it will be difficult to fry the potatoes. If this does occur then add some gram flour to thicken the batter again.

Potatoes are one of those things that basically taste good in any shape or form whether it is an aloo tikki or in form of a potato curry or these yummy aloo pakoras.

There are so many types of potatoes out there and you can really be spoilt for choice, but my go-to for this aloo pakora recipe usually is red potatoes.

With that being said there are other potatoes you can use such as Maris piper potatoes or King Edward potatoes. Both these potato varieties are common in the UK and are widely produced.

If you live in the US or other parts of the world where you can’t find these potatoes a great alternative is Russet potatoes. No matter which potatoes you use these aloo pakoras are a recipe that you have to try.

These aloo pakora, otherwise known as potato fritters, are so simple to make yet delicious to taste. Aloo pakora are savoury delights that can be made with the most basic of ingredients and require absolutely no expertise in cooking. Guaranteed to be a universal favourite.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Onion Pakora
• Aloo Katli
• Chicken Pakora
• Vegetable Pakora
• Fish Pakora

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Aloo Pakora

by Nabeela Kauser

These aloo pakoras are made with thin potato slices coated in a spiced gram flour based batter then fried until golden brown.

5 from 14 votes

Print Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Appetiser, Snack

Cuisine Indian

Servings 6

Calories 136 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 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

Instructions

• 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!

Video

Notes

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 do 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.

 

 

Nutrition

Calories: 136kcalCarbohydrates: 25gProtein: 6gFat: 1gSaturated Fat: 0.2gSodium: 1191mgPotassium: 544mgFiber: 4gSugar: 3gVitamin A: 255IUVitamin C: 17mgCalcium: 27mgIron: 2mg

Keyword Aloo, Appetiser, Food, Potato, Snack

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