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 spicy and crunchy.
Ingredients
- ½ cup gram flour
- 2 tbsp water
- 4 medium-sized potatoes, thinly chopped
- ½ tsp fennel seeds powder
- ½ tsp coriander powder
- ¼ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 tbsp coriander leaves finely chopped
- 2 green chili finely chopped
- oil for frying
Instructions
- Peel the potatoes throughly and cut them in pieces. Then wash them in water.
- After that in the sliced potatoes add: gram flour, fennel seed powder, coriander powder, garam masala powder, turmeric, salt, and water. Mix it well to smooth paste.
- 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.
- Take a cauldron or a pan add mustard oil to it and wait until it is hot.
- When the oil is properly hot then add a piece of batter one by one in the hot oil with your fingertips.
- When you add the pakoras in the oil fry it for 2 to 3 minutes on a medium flame. So that the pakoras do not burn.
- When the pakoras fry from one side then flip them from another side.
- Fry it from both sides properly until they have a light golden texture outside.
- When little golden texture has come on the outer layer of pakoras then remove them into the plate.
- Now the aloo pakora is ready to serve.
Notes
-
- 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 soft from 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.