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.
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.
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
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.
Aloo pakora recipe
Ingredients (1 cup = 240ml )
How to make the recipe
- 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.
NUTRITION (estimation only)
If you are new to cooking, follow my detailed step by step photo instructions for best results.
1. Wash and peel potatoes. Slice them thinly otherwise they may not cook well.
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.
4. Add enough water and make a batter that is not too thick or too thin.
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.
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.
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.
8. When golden fried, drain them to kitchen tissues.
Serve aloo pakora with a cup of hot tea or with any chutney or sauce.