Aloo Pakora | Aloo Bajji

Aloo Pakora is a popular snack made with thinly sliced potatoes mixed in a batter of spicy gram flour and deep-fried in oil. Its taste is a little tangy and crunchy. It is best for snack time or breakfast, too. Serve aloo pakora with ketchup, chutney, or with a cup of masala tea to make it a more delightful dish to taste.

About Aloo Pakora

In English, Aloo means potato, and pakora means dumpling, i.e., potato dumpling. It is made with sliced potatoes dipped in a batter of spicy gram flour and deeply fried in oil. After frying, it gives a crunchy taste.

In India, Aloo pakora is a very common snack that doesn’t need any expensive ingredients. It needs some basic spices like fennel seed powder, coriander powder, turmeric powder, and garam masala powder.

Aloo Pakora is one of the most popular snacks out there. It is very easy to make and is liked by everyone, from children to adults. Whether it rains or fog outside, it is like the perfect & comfort dish at a time.

In my home, it is made every Sunday and everyone eats with full of happiness. Either potato-made dishes are very good to taste, but these crunchy pakoras give another vibe. You need only a few minutes to prepare this recipe and make it in your home easily.

If you are not a big fan of potatoes, but if you give a try to these aloo pakora you’re gonna like them for sure.

Ingredients:-

• Potatoes- I used 4 medium-sized potatoes and cut them into thinly sliced pieces. You can use any type of potatoes.

• Gram flour- Gram flour which also known as besan made from chana dal or brown chickpeas. It is easily available in all grocery stores.

• Spices- I used here all basic spices: fennel seed powder, coriander powder, garam masala powder, and turmeric powder.

• Herbs- I used some coriander leaves, which give an aromatic flavor to the pakoras. If you don’t like then you can skip it.

• Salt- I used regular white salt here.

• Green chili- I used green chili in this recipe because I don’t like to add red chili powder. You can use one of them.

• Oil- I used mustard oil for frying.

How to make Aloo Pakora

1.Take 4 medium-sized potatoes. Peel them cleanly and cut them into thin slices, then wash the sliced potatoes in clean water 2 to 3 times.

2. After that, in the sliced potatoes, add 1/2 cup of gram flour, ½ tsp fennel seed powder, ½ tsp coriander powder, ¼ tsp garam masala powder, ¼ tsp turmeric, ½ tsp salt, and add 2 tbsp water and mix it well to a smooth paste.

3. Add 1 tbsp chopped coriander leaves and 2 chopped green chilies. Mix them well to a fine batter, not very runny or not very thick, a smooth batter.

4. Take a cauldron or a pan, add mustard oil to i,t and wait until it is hot.

5. When the oil is properly hot, then add a piece of batter one by one in the hot oil with the help of your hands.

6. When you add the pakoras to the oil, fry them for 2 to 3 minutes on a medium flame. So that the pakoras do not burn.

7. After 2 to 3 minutes, when the pakora is fried on one side, flip it from the other side with the slotted spoon.

8. Fry it from both sides properly until they have a light golden texture outside.

9. When a little golden texture has formed on the outer layer of pakoras then remove them into a plate.

10. Now the aloo pakora is ready to serve.

Serving Suggestion

Serve this aloo pakora with tomato ketchup, tamarind chutney, or green chutney, or you can serve it with a cup of hot tea. They are good pack for lunch boxes and for a long trip.

Tips

• Cut the potatoes in medium-thin slices, not very thin or thick. Very thin slices don’t give a crunchy taste, and very thick slices do not soften from the inside properly at the time of frying.

• Always make a smooth batter for crunchy pakoras. The batter should not be very thick or runny.

• Fry the pakoras on a medium flame. The high flame will burn the pakoras.