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