Aloo Pakora Recipes – How to make Aloo Pakora

    aloo pakoda

    Aloo Pakora Recipes – How to make Aloo Pakora

    Aloo pakora or crispy potato fritters are yet another delightful snack recipe that accompaniments your supper tea well. These aloo pakoras are always favorite in home and making them is not at all laborious. Pakoras always come out to be a perfect snack that we feel really good to have, specially during winters.

    These flavorful and super duper yummy crispy and crunchy potato fritters make a perfect snack when served steaming hot with coriander chutney, sweet chutney or tomato ketchup. Perfect easy snack recipe to welcome your guests. Treat your dear ones with these delectable and mouth watering aloo pakoras. Follow this easy recipe with step-by-step pictures and enjoy your cup of chai!

    Directions

    Getting ready:

    Rinse the potatoes thoroughly with water. Drain out excess water and pat dry them. Peel off their skin. Cut the potatoes in thin slices. Don’t slice them too thin. Place them on a plate.

    aloo pakodaMaking:

    Add water in small portions into chickpea flour. Keep stirring until the lumps dissolves completely. Prepare a pouring consistency smooth lump-free batter. More than ½ cup of water is used to make batter of this consistency. Whisk the batter for 2-3 minutes.

    aloo pakoda

    Now add ginger paste, green chilly paste, red chilly powder, salt and chopped green coriander into the batter. Mix everything really well. Keep the batter aside to rest for 10 minutes.

    aloo pakoda

    Heat enough oil in a wok to deep fry the pokoras. When oil is sufficiently hot, take a potato slice and dip it into the chickpea flour batter. Coat it nicely and drop it gently into the hot oil. Drop as many pakoras as possible into the oil.

    aloo pakoda

    When the pakoras starts floating on the oil that means it is cooked from beneath. Now flip their sides. Keep flipping the sides of the pakoras and fry them on medium-low flame until they become golden brown in colour.

    aloo pakoda

    Pakoras are now fried aptly. Lift the pakoras with the help of a slotted ladle and hold it against the wok so that the excess oil gets drained back into the wok. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakoras.

    aloo pakodaServing:

    Serve these crisp and appetizing aloo pakoras piping hot along with green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

    Suggestions

    • If you don’t mind eating oily then you can add a pinch of baking soda in the batter. This way pakoras will turn crispier. You can also add 2 tbsp of rice flour into the batter to make it crispier.
    Aloo Pakora Recipes - How to make Aloo Pakora aloo pakoda
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Potatoes – 2
    • Chickpea flour – 1 cup
    • Green coriander – 2 tbsp (finely chopped)
    • Green chilly paste – less than 1 tsp
    • Ginger paste – 1 tsp
    • Salt – less than ½ tsp or to taste
    • Red chilly powder – less than ½ tsp
    • Oil – to fry pakora
    Instructions
    1. Rinse the potatoes thoroughly with water. Peel off their skin. Cut the potatoes in thin slices. Place them on a plate.
    2. Add water in small portions into chickpea flour. Keep stirring until the lumps dissolves completely. Prepare a pouring consistency smooth lump-free batter.
    3. Now add ginger paste, green chilly paste, red chilly powder, salt and chopped green coriander into the batter. Mix everything really well. Keep the batter aside to rest for 10 minutes.
    4. Heat enough oil in a wok to deep fry the pokoras. When oil is sufficiently hot, take a potato slice and dip it into the chickpea flour batter. Drop it gently into the hot oil. Drop as many pakoras as possible into the oil.
    5. Keep flipping the sides of the pakoras and fry them on medium-low flame until they become golden brown in colour.
    6. Pakoras are now fried aptly. Transfer them on kitchen paper towel. Similarly, fry the rest of the pakoras.
    7. Serve these crisp and appetizing aloo pakoras piping hot along with green coriander chutney, tomato sauce or any chutney you desire. Enjoy!

     

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