- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4 People
- Calories: 9015 kcal
- Carbohydrate Content: 237.58 g
- Cholesterol Content: 0 mg
- Fat Content: 886.88 g
- Fiber Content: 37.4 g
- Protein Content: 57.15 g
- Saturated Fat Content: 67.428 g
- Serving Size: 1
- Sodium Content: 3198 mg
- Sugar Content: 26.02 g
- Trans Fat Content: 0.837 g
Aloo Pakora is a thin potato slice dipped in a besan batter and deep fried into the oil. It’s a delicious Indian snack that you can enjoy the rainy days with a hot cup of tea. Aloo pakora is a tasty and easy recipe that you can instantly make. When you have so many friends and relatives at home and want to serve them something hot and crispy instantly, then you must have to try this one. You can serve the aloo pakora with green chutney or tamarind chutney, hot tea, and fry chilies. Learn how to make aloo pakora.
Ingredients of Aloo Pakora Recipe
- Potatoes slice cut into thin round shape - 2
- Besan - 2 Cups
- Carom seeds (Ajwain) - 1 Teaspoon
- Turmeric powder - 1/4 Teaspoon
- Red chili powder - 1 Teaspoon
- Oil for frying - 4 Cups
- Baking soda - 1/2 Teaspoon
- Chopped coriander leaves - 2 Tablespoons
- Salt - 1/2 Teaspoon
- Water - 1/2 Cup
How to Make Aloo Pakora
Step 1: In a bowl, add gram flour, baking soda, ajwain, turmeric powder, salt, red chili powder, one tablespoon oil, coriander leaves, and carom seeds.
Step 2: Add water to this mixture as required and mix them properly.
Step 3: Whisk the batter until it becomes smooth and thin. Make sure that the batter will not become too much thin.
Step 4: Now, place oil in a deep frying pan and put it over the HIGH heat then reduce the heat to MEDIUM.
Step 5: Now, dip the potato slice into the besan batter and cover it fully with the batter and slide them into the hot oil.
Step 6: Repeat the same procedure with the rest of the potato slices and deep fry them in the hot oil.
Step 7: Fry the pakoras until it becomes crisp and golden brown.
Step 8: Remove the pakoras from the oil and place them on the absorbent paper to drain the excess oil.
Step 9: Serve the hot aloo pakora with green chutney and hot tea.