Aloo Pakodi | Potato Dumpling

Aloo Pakodi 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 spicy and crunchy. It is the best for snack time or breakfast also. Serve aloo pakodi with ketchup, chutney, or with a cup of tea to make it a more delightful dish to taste.

In English, Aloo means potato, and pakodi 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 pakodi is a very common snack that doesn’t need any expensive ingredients. It needs some basic spices like fennel seeds powder, coriander powder, turmeric powder, and garam masala powder.

Aloo Pakodi is one of the most popular snacks out there. It is very easy to make and 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 full of happiness. Either potato-made dishes are very good to taste but these crunchy pakoris 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 pakodi you gonna like them for sure.

Ingredients:-

Potato- Take 4 medium-sized potatoes and cut them into medium-thin slices, not in very thick or thin slices.

Gram flour- Gram flour and also known as besan which is made from chana dal or brown chickpeas.

Spices- I used some basic spices like fennel seed powder, coriander powder, garam masala powder, and turmeric powder.

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

Green chili- I used green chili in this recipe because i don’t like to add red chili powder.

Oil- I used mustard oil for frying.

How to make Aloo Pakodi:-

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 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 smooth paste.

3. Add 1 tbsp chopped coriander leaves and 2 chopped green chili. 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 it 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 pakoris in the oil fry it for 2 to 3 minutes on a medium flame. So that the pakoris do not burn.

7. After 2 to 3 minutes when the pakori fry from one side then flip it from the other side with a spoon.

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

9. When little golden texture has come on the outer layer of pakoris then roll it into the plate.

10. Now the aloo pakodi is ready to serve.

Serving Suggestion:-

Serve the aloo pakodi with tomato ketchup, tamarind chutney, or green chutney or you can serve it with a cup of hot tea.

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 melt properly at the time of frying.

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

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