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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crispy Aloo Pakora is a delightful snack that brings back memories of enjoying street food. The thinly sliced potatoes are coated in a spiced gram flour batter, creating a crispy and golden exterior. The addition of rice flour ensures extra crispiness, while the spices add a burst of flavor. Serve these hot with your favorite chutney or ketchup for a satisfying treat.
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Wash and slice the potatoes into thin rounds, about 2–3 mm thick.
Mix besan, rice flour, chili powder, turmeric, ajwain or cumin, hing, and salt in a bowl.
Gradually add water to the dry ingredients to make a thick, smooth batter.
Heat oil over medium heat until hot.
Dip each potato slice into the batter, ensuring it is completely coated.
Place the coated slices carefully into the hot oil.
Fry until golden brown and crispy, turning once or twice.
Remove the pakoras and drain on paper towels.
Serve hot with coconut chutney, mint chutney, or tomato ketchup.
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For extra crispiness, ensure the batter is thick enough to coat the potatoes well.
You can substitute ajwain with cumin seeds if preferred.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a different flavor profile.
How do I ensure the pakoras are crispy?
Make sure the oil is hot enough before frying and the batter is thick.
What can I serve with aloo pakora?
They are best served with coconut chutney, mint chutney, or tomato ketchup.
Can I make the batter in advance?
It's best to make the batter fresh for optimal crispiness.
Is there a gluten-free option?
Besan is naturally gluten-free, making this recipe suitable for a gluten-free diet.
