Aloo pakora recipe (aloo bhajji)

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Aloo pakora or aloo bajji recipe – thin potato slices are coated with besan, rice flour batter and the deep fried till crisp. You can call this potato fritters, batata bhajia.

Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

It has crispy outer layer and soft, melt in your mouth potato inside.

In the pakora batter, rice flour is added which helps in making crispy outer layer. Also addition of hot oil in the batter helps for the same texture.

Little amount of ajwain is added in the batter. Since the besan is sometimes little heavier to stomach for many, this ajwain will help in easy digestion.

These aloo pakora are the perfect snack during the monsoon season. It is raining outside, having a garam chai with fresh pakora, of course I will be in the heaven.

Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

I do make fried stuff once in awhile. But whenever I do, I always go for any kind of pakoras or vada.

Check out more pakora recipes
Onion pakoda  //  Cabbage pakoda  //  Palak pakora  //  Rice pakoda


How to make aloo pakora recipe:


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1) Take besan, rice flour, salt, turmeric powder, red chili powder, ajwain in a bowl.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

2) Mix well till incorporated.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

3) Add half of the water and make smooth paste. By adding little water at a time, it will not form any lumps and batter will be smooth. So do not dump all the water at the same time.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

4) Then add remaining water and make thick batter. Batter should not be too thick or too thin. It should be coating consistency. Now heat the oil in pan on medium heat for deep frying.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

5) While oil is getting hot let’s prepare potatoes. Wash and peel the potatoes and slice it into thin slices. we are not preparing potatoes ahead of time because potatoes get discolored means brownish in color. If want to prepare ahead of time then slice potatoes and keep them in cold water.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

6) Now take a teaspoon of hot oil from pan and add it to the batter. Mix it well.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

7) Now check the oil, if it is ready for frying pakora or not. Oil should be medium hot. If you drop a tiny amount of batter into oil and it comes on the top immediately after 1-2 seconds then oil is ready to deep fry. If it comes on top very immediately then oil is too hot. If it does not come on top or takes longer time then oil is not enough hot.

8) Once oil is hot, take one potato slice, dip into the batter. Make sure that potato slice is coated with the batter from all sides.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

9) Now carefully, gently drop it into hot oil.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

10) Fry few pakoras at a time. Do not over crowd them.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

11) Fry them till they are golden brown from both the sides. Do turn them for even browning from both sides. It may take 3-4 minutes per side.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

12) Once fried remove them using slotted spoon.
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

13) And remove them on paper towel lined plate. Sprinkle some chaat masala or red chili powder on top (It is optional).
Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

Serve aloo bajji hot/warm. Repeat the same process to fry remaining.

Serving suggestion: serve aloo pakora with mint chutney, coriander chutney, tamarind-date chutney or any other chutney of your choice or ketchup. It can be serve as an afternoon snack on rainy days with a cup of hot tea or coffee.

Aloo pakora recipe (How to make aloo pakora), aloo bhajji, potato pakora

Aloo pakora recipe (aloo bhajji)

US measuring cups are used (1 cup = 240 ml)
Course Appetizer, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 2 small Potatoes
  • cup Besan (gram flour)
  • 3 tablespoons Rice flour
  • ¼ teaspoon Ajwain (Carom seeds)
  • 1 teaspoon Red chili powder
  • a pinch Turmeric powder
  • Salt to taste
  • little less than ½ cup Water
  • 1 teaspoon Oil + more for frying pakora

Instructions

Making batter:

  1. Take besan, rice flour, salt, turmeric powder, red chili powder, ajwain in a bowl.
  2. Mix well till incorporated.
  3. Add half of the water and make smooth paste. By adding little water at a time, it will not form any lumps and batter will be smooth.
  4. Then add remaining water and make thick batter. Batter should not be too thick or too thin. It should be coating consistency.

Preparing potatoes:

  1. Now heat the oil in pan on medium heat for deep frying.
  2. While oil is getting hot let's prepare potatoes. Wash and peel the potatoes and slice it into thin slices.
  3. we are not preparing potatoes ahead of time because potatoes get discolored means brownish in color. If want to prepare ahead of time then slice potatoes and keep them in cold water.
  4. Now take a teaspoon of hot oil from pan and add it to the batter. Mix it well.

Making aloo pakora recipe:

  1. Now check the oil, if it is ready for frying pakora or not. Oil should be medium hot.
  2. Once oil is hot, take one potato slice, dip into the batter. Make sure that potato slice is coated with the batter from all sides.
  3. Now carefully, gently drop it into hot oil.
  4. Fry few pakoras at a time. Do not over crowd them.
  5. Fry them till they are golden brown from both the sides. Do turn them for even browning from both sides. It may take 3-4 minutes per side.
  6. Once fried remove them using slotted spoon.
  7. And remove them on paper towel lined plate.
  8. Sprinkle some chaat masala or red chili powder on top (It is optional).

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