Thinly sliced potatoes dipped in gram flour batter, deep-fried to make crisp yet fluffy fritters – aloo ke pakoda. This pakoda is super simple to make and does not call for many ingredients. These pakoras are not at all spicy and therefore are loved by the kids. Further, just like any other pakora recipe, aloo pakora recipe is quick to make. These can be served with tomato ketchup or coriander chutney for tea time or to settle the hunger pangs.
Potato Snacks are everyone’s favorite. Be it the crispy aloo tikki or the easy peasy tandoori aloo, potato snack recipes are always in. Further one can innovate so much with the potatoes. One such recipe is that of cheesy potatoes; do try it for your kids or at your next party.
Let’s have a look at the ingredients required to make aloo ke pakoda:
Potatoes: Use good quality and fresh potatoes. Potatoes should be thinly sliced. Thick slices of potatoes take much longer to cook and often remain undercooked, spoiling the whole taste.
Batter for Pakora: Taking into consideration the number of pakora recipes on the blog, I have been thinking of creating a separate post on how to make perfect batter for pakora? Well, what is the perfect batter? How thick it should be? Perfect batter is the one that gets coated on the potatoes or, on whichever ingredient is being used, properly and doesn’t keep on flowing away. Further it should not become dry after frying and coming to the room temperature. Taking into consideration all these points, a trick has been used to make the batter for pakora and it gave amazing pakora. Follow the paneer pakora recipe to know how to make a perfect batter.
Oil for frying: Well, with proper batter one might even pan-fry the pakora on a skillet or pan. In this recipe, however, the pakora has been deep-fried.
Flavorings: Recently I had posted the recipe for paneer pakora, wherein I had marinated paneer with spices and other ingredients. The aloo pakora recipe is super simple and doesn’t call for any flavoring agents. If you like you can add chaat masalas on the pakora or chilies, coriander, garlic etc in the batter for pakora. I have kept the recipe easy and kids friendly.
Onion bhajia are different from onion pakora. Here is the recipe for onion bhajia. Another interesting pakora recipe is the rava pakora. These and many more pakora recipes can be checked in our collection of pakora recipes.
Generally, the pakora becomes too soggy or oily or dry after coming to room temperature. But with this recipe the pakora doesn’t absorb any oil, remains fluffy and delish even after coming to the room temperature. Serve it hot or at room temperature with fried chilies and a cup of tea.
1.This recipe serves 4-5 persons.
2.Prepare the gram flour (besan) batter following the recipe given here. Meanwhile heat enough oil for deep frying.
Tips:Recipe link in the ingredients section.
3. Dip the thinly sliced potato in the gram flour batter.
4.Coat the slice with the batter from all the sides.
5.The gram flour batter will not drip off the potato slice.
6. Put it in hot oil.
7.Fry on a low to medium flame.
8.Fry till golden brown.
9.Serve hot. Bon appetite.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
Serve hot. Bon appetite.
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