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Aloo pakora recipe | Aloo or potato bajji recipe

By swasthi , on May 25, 2020, 10 Comments, Jump to Recipe

Aloo parkora is a popular Indian tea time snack made with Potatoes , spices and gram flour. These are made across India and are also known as aloo bajji towards the South. Aloo pakora is made much the similar as any other pakora.

aloo bajji

Though not very popular, these are made in many homes especially during the monsoon to accompany their masala chai or coffee. To make aloo pakora, sliced potatoes are dunked in gram flour batter and deep fried in hot oil.

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This is one of the basic recipes that can be tried even by a beginner.

If you have guests home or for occasions you can make a pakora platter by making different kinds of pakoda. Here are some which you may want to check

17 pakora recipes
Soya pakora
Bread pakora
Onion pakora
Cauliflower pakora
Mixed veg pakora
Egg bajji

Preparation

1. Wash and peel potatoes. Slice them thinly otherwise they may not cook well.

sliced potatoes to make bajji

2. Add them to water and set aside.

3. Add besan, rice flour, ajwain, red chili powder, salt, garam masala, ginger or ginger garlic paste and turmeric to a mixing bowl. You can also make a fine paste of 1 small onion and green chili and add it to the mixture. I have used coarse besan here which yields crunchy bajji. You can also add 1 tbsp of semolina for the crunch. You can substitute riceflour with corn flour.

ingredients to make aloo pakora batter

4. Add enough water and make a batter that is not too thick or too thin.

addition of water to make pakora batter

How to make aloo pakora or potato bajji

5. If the batter is too thick it will not coat the potato slices. If it is too thin then the slices will not hold the batter.

potatoes dipped in batter

6. Heat oil until hot enough. If it is very hot, aloo it will turn brown without cooking inside. If it is not hot enough they will soak up lot of oil.

deep frying aloo bajji
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7. Dip each slice in the batter and gently drop them in the hot oil. Keep stirring and fry until golden. They usually take about 3 to 4 mins to cook well and turn golden. However it may also depend on the thickness of the slices.

frying batter dipped potato bajji

8. When golden fried, drain them to kitchen tissues.

deep frying potato bajji

Serve aloo pakora with a cup of hot tea or with any chutney or sauce.

aloo pakora recipe bajji
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Tips to make

Slicing Potatoes: Slice the potatoes moderately thin and not very thick or very thin. Very thick slices will not cook well.

Carom seeds (ajwain) is the main spice that is used here. Apart from adding a nice aroma to the aloo pakora, the seeds also help in digestion.

Consistency of batter: Making the batter right is the key to make crisp fritters. The consistency of the batter should not be runny or too thick. But it should be moderately thick enough to coat the potatoes.

Rice flour or corn starch: is used to give a crisp texture to the fritters. You can also substitute with potato starch.

Frying: Ensure you fry them on a medium heat. Very high flame will brown the aloo pakora without cooking the potatoes inside. Similarly very low flame will make them very oily as they soak up lots of oil.

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Aloo pakora recipe

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Aloo pakora

Also known as potato bajji these are deep fried fritters made with sliced potatoes, spices & gram flour.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings3
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 2 medium potatoes (1 large)
  • ½ cup besan (gram flour)
  • 2 tbsps rice flour or corn flour
  • ½ tsp salt (or as needed)
  • ½ tsp Ginger garlic paste or only ginger paste
  • ½ tsp ajwain (carom seeds)
  • ¼ tsp garam masala
  • ½ tsp red chilli powder (or 2 green chilli crushed finely)
  • ⅛ tsp turmeric
  • oil as needed for frying
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Instructions

Preparation

  • Wash, peel and slice the potato to moderately thin slices (not very thin slices). (refer picture below)
  • Keep them immersed in water until used.
  • Add gram flour, rice flour, carom seeds, salt, chilli powder, ginger garlic & turmeric to a mixing bowl.
  • Pour water and make a moderately thick batter. The batter must be of a medium consistency, neither too thick nor too thin.
  • Taste the batter and add more salt or spice if needed.

How to make aloo pakora

  • Heat oil in a deep kadai or pan on a medium heat.
  • While the oil heats, drain all of the water from the potatoes completely.
  • Check if the oil is hot enough by dropping a little portion of the batter to the oil. The batter must rise without browning a lot. This is the right temperature.
  • Dip each slice of potato in oil and carefully slide it to the hot oil. If you are unable to coat the potatoes well, sprinkle little water and slightly thin down the batter.
  • Repeat coating the potato slices in batter and gently sliding them to hot oil. Fry them on a medium heat until golden and crisp. In between keep stirring for even frying.
  • Remove the aloo pakora on a kitchen tissue or steel colander.
  • Repeat making the next batch. Ensure the oil is not but not too hot.
  • Sprinkle some chaat masala over aloo pakora or serve it with this mint chutney.
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Notes

If using green chilli crush it finely to a paste and use.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo pakora
Amount Per Serving
Calories 102 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 408mg18%
Potassium 169mg5%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 133IU3%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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aloo pakora recipe
Aloo pakora recipe | Aloo or potato bajji recipe
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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10 Comments
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A Brown
April 2, 2021 10:24 pm

5 stars
This came out soooo good!! Followed all the directions, immersed the potatoes in cold water for 30 minutes just to get rid of that starch. Fantastic, definitely will be making again- tastes great with ketchup 🙂

Reply
swasthi
Reply to  A Brown
April 3, 2021 11:17 am

Glad to know! Thank you!

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Shiv
August 18, 2019 6:30 am

5 stars
I didn’t have ajwain but still came out delicious. Thankyou for sharing

Reply
swasthi
Reply to  Shiv
August 18, 2019 8:29 am

Welcome Shiv
Glad your aloo pakora came out good. Thank you!

Reply
M.Raja
January 21, 2017 10:27 am

5 stars
Hi dear swasthi, I’m opening an indian fastfood in Iran. Do u have any idea for my menu?

Reply
swasthi
Reply to  M.Raja
January 23, 2017 4:25 am

Hi Raja
I read your comment on the other post as well.
Please check this link on Non-veg recipes for the menu. Indo chinese chicken recipes are quite popular in most Indian food places. You may try starters like chilli chicken, chicken manchurian, chicken lollipop, chicken tandoori, chicken tikka etc.
Good luck!

Reply
Ana
September 4, 2016 10:06 am

thanks swasthi, and i have one doubt, can i do aloo pakora without ajwain. is it fine.

Reply
swasthi
Reply to  Ana
September 4, 2016 10:16 am

Yes you can do it, just add up some spices like crushed pepper.

Reply
Sravs
August 21, 2016 10:56 am

All recipes are yummy. I wil trying every Sunday. It’s taste.. Taste thank u so much..

Reply
swasthi
Reply to  Sravs
August 24, 2016 2:11 am

welcome sravs

Reply

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