Aloo pakora recipe with step by step photos. Aloo pakora has always been a favorite snack at home.

Pakoras are an awesome snack that you will feel really good having in the winters or monsoons. They warm up your tea time with family and friends.

Preparation Time : 10 mins

Cooking time : 30 minutes

Servings : Depends

Ingredients:

• 1 medium size potato/aloo
• 1 cup gram flour/besan
• 2 tbsp rice flour
• ½ tsp carom seeds/ajwain
• ¼ tsp red chili powder/lal mirch powder
• ¼ garam masala powder

• a pinch of asafoetida/hing
• ⅔ to ¾ cup water
• ½ or 1 tsp chaat masala powder for sprinkling on the pakoras
• a pinch of baking soda (optional)
• salt as required

Procedure:

1. Mix well all the dry ingredients with water. The dry ingredients are – 1 cup gram flour/besan, 2 tbsp rice flour, ½ tsp carom seeds/ajwain, ¼ tsp red chili powder, ¼ garam masala powder, a pinch of asafoetida/hing, a pinch of baking soda (optional) and salt as required.
2. Check the seasoning and add more if required. Add ⅔ to ¾ cup water and make a medium consistency batter.
3. Peel and slice the potatoes thinly in rounds. Slice 1 medium sized potato with a knife and keep aside. Avoid using mandolin slicer as the potato slices are too thin and the result is a pakora where the potatoes become crisp but not soft, when fried.
4. Heat oil for frying in a kadai or pan.
5. Dip each potato slice in the batter and place it gently in hot oil. The oil should not be very hot or cool. before adding the pakoras, add a pinch of the batter in the oil. If it comes up too quickly the oil is very hot. It should come up steadily. If it does not come up or comes very slowly, the oil is not hot.
6. Do these for some 5-6 potato slices each time.
7. Fry aloo pakoras till golden and crisp.
8. Drain the pakoras on paper towels to remove excess oil.
9. Finish off the remaining aloo pakoras this way in batches.
10. Serve aloo pakora hot sprinkled with some chaat masala powder.
11. You can also serve aloo pakoras with chutney or tomato sauce accompanied with slices of bread or buns.

Note:

if you have gluten intolerance, then avoid adding asafeotida/hing in the batter as the ground ones have traces of wheat.

Step by step batata bhajji or aloo pakora recipe:

1.. Add all the dry ingredients for the batter in a bowl. the dry ingredients are – 1 cup gram flour/besan, 2 tbsp rice flour, ½ tsp carom seeds/ajwain, ¼ tsp red chili powder, ¼ garam masala powder, a pinch of asafoetida/hing, a pinch of baking soda (optional) and salt as required.

2.. Add ⅔ to ¾ cup water and make a medium consistency batter.

3.. Slice 1 medium sized potato with a knife and keep aside. avoid using mandolin slicer as the potato slices are too thin and the result is a pakora where the potatoes become crisp but not soft, when fried.

4.. Heat oil in a kadai. dip the slice in the batter and

5.. Add it to the oil. the oil should not be very hot or cool. before adding the pakoras, add a pinch of the batter in the oil. if it comes up too quickly the oil is very hot. it should come up steadily. if it does not come up or comes very slowly, the oil is not hot.

6.. Fry all the aloo pakoras this way till golden from both the sides. keep a bowl of water on the work surface, so that you can quickly rinse your batter coated fingers in the bowl and then dry them with a kitchen towel. this way your hands will be less messy while making the pakoras.

7.. Drain aloo pakoras on kitchen paper towels to remove excess oil.

Enjoy!