This 21 Minutes Recipe for Aloo Pakora also known as aloo pakoda or aloo bajji is a tasty, crispy snack made with sliced potatoes dipped in spiced gram flour and fried until crispy.
It’s a perfect recipe for rainy days or cozy evenings when you want something quick and delicious for you and your family, especially on rainy or cozy evenings! (step-by-step-photo-video)
About Aloo Pakora Recipe:
Aloo Pakoda, or Aloo Bhajiya, is a popular Indian Street snack made by dipping thinly sliced potatoes in a spiced gram flour batter and frying them to perfection.
This recipe is a favorite across Indian households, especially during the monsoon season when everyone craves something quick, warm, and crispy.
This pakoda is surely going to steal your heart.
Yes, it is that tasty!
I came across this recipe when I last visited Kolkatta.
While shopping, me and my sister came across a street vendor selling a variety of pakoras.
Upon his asking which pakoda we would like to have, we picked this same aloo pakoda.
He made everything from scratch. So I got the complete recipe and I quickly noted that on my phone.
I can never forget the taste of those hot and crisp pakodas that he served with chutney and masala chai.
This is the whole story of how I came across this Aloo pakora.
Since then this recipe was in my to-do list.
I shared many pakoda’s or fritters recipes last year, and I got a request to share some this season too so I thought of making and sharing with you all.
This recipe brings back those beautiful memories, and I’m sure it will create new ones for you and your family.
This version of Aloo Pakoda is special because it doesn’t use any baking soda, yet the pakodas turn out fluffy and crunchy.
The secret lies in the perfect blend of spices and the addition of hot oil to the batter, which makes all the difference.
So let’s get started.
But before we jump onto the recipe you might want to check out some of the chutney recipes that you can have along with these pakoras.
Tamarind chutney, coriander, and mint chutney, sweet and sour tamarind sauce
Serving Suggestion:
Aloo pakoda is best for monsoon season you can serve this as a tea-time snack along with green chutney or any chutney of your choice.
Storage Suggestion:
Any pakoda tastes good when they are hot and crisp but if there are any leftovers, you can store them for a day or 2 in the refrigerator. Just reheat in the oven and serve. (And the best thing that I do with leftover pakoda if there are any, I serve them along with dal chawal.
Pro Tips:
Hot Oil in Batter: Adding hot oil to the batter makes the pakodas extra crispy and fluffy.
Thin Slices: Ensure the potato slices are thin for even cooking and better crispiness.
Avoid Overcrowding: Fry the pakodas in small batches to ensure they cook evenly and turn crispy.
Batter Consistency: The consistency of the batter is the key to making crisp fritters. The batter should not be runny or too thick.
Frying: Make sure you fry them on a medium heat. A very warm flame will brown the aloo pakora without cooking the potatoes inside. Similarly very low flame will make them very oily.
Carom seeds: Carom seeds are a very important ingredient used here. It does not add only a nice flavor and aroma, it also helps in digestion.
Why you Should Make this Recipe:
Quick and Easy: This recipe is simple and quick, perfect for tea time and rainy days.
Kid-Friendly: These aloo ke pakode are loved by Kid’s also.
No Baking Soda: This recipe does not use baking soda or baking powder.
Perfect for All Occasions: Ideal for tea-time snacks, parties, or family gatherings.
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Basic Ingredients Used to Make Aloo Pakora Recipe:
Potatoes: Potatoes are the key ingredient.
Gram Flour (Besan): Gives structure and a nutty flavor.
Rice Flour: You can make aloo pakoda only with besan, but adding rice flour to it brings a crisp texture. In store-bought pakodas baking soda, baking powder, or even corn starch is used, but I prefer adding rice flour to it for a healthier option.
Spices: Spices like red chili powder, turmeric powder, garam masala powder, and ajwain have been used in this recipe. Ajwain is another key
Coriander Leaves: The addition of coriander brings freshness to the recipe.
Recipe for Aloo Pakora
Ingredients
- 2 Potato raw and peeled
- 2 cup besan
- 1/4 cup rice flour
- 1/2 tsp ajwain
- 1/2 tsp red chilli powder
- 2 green chilli
- 2 pinch hing
- 1 tsp chilli flakes
- 1/4 tsp haldi
- coriander leaves
- salt
- 1 cup water
- 2 tbsp oil
- Oil to deep fry
Instructions
- Take two raw potatoes, peel them and keep them in the water.
- Cut the potato into medium-thin slices, and keep them in water. (you can slice with slicer or knife)
- Then in a bowl add 2 cups of gram flour.
- Then add rice flour, salt, carom seeds, red chilli powder, green chilli, asafoetida.
- Then add red chilli flakes, turmeric powder, finely chopped coriander, and mix everything well.
- Now add water little by little or as required and prepare a medium-thin batter.
- Now, heat oil in a frying pan.
- Add 2 tbsp of hot oil into the batter and mix well.
- Now, take your potato slices, transfer them to a cloth, and remove the excess water.(the idea behind this there should not be any water else it will make your batter thin)
- Now, take a potato slice, one by one, dip it into the batter and drop it into the hot oil.
- Now fry your Aloo Pakoda until it turns golden and crispy.
- After your Aloo Pakoda turns golden & crispy, transfer them to a plate and fry the next batch.
- So your Perfect Aloo Pakoda is ready to serve.
Nutrition
Frequently Asked Questions About this Recipe:
Can I use sweet potatoes instead of regular potatoes?
Yes, of course, you can use it.
What if I don’t have rice flour?
You can skip rice flour. Don’t worry the pakoda will be still tasty. It’s just that the pakodas will be less crispy.
Why are my pakoras not crispy?
The runny batter won’t make crispy pakoras. If your batter is runny add a bit of rice flour or besan to make it thicker. This should help. The other reason could be the oil is not hot enough. Do heat the oil properly and then fry them.
Why are my Pakoras too greasy?
Aloo pakoda can become too greasy if the oil is not heated enough.
Why are my pakoras soggy?
To get the perfect crisp pakoras, make a batter that is of medium consistency, not too thick not too runny.
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You Might Also Want to Try:
Paneer Pakoda Recipe
Babycorn Pakoda
Onion Pakoda
Garlic Bread Pakora
If you liked this recipe for aloo pakora or aloo bajji and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #pujatastesofindia.
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