Quick and Easy Aloo Pakora recipe ready in just under 20 minutes. Sliced potatoes are dipped in a spiced chickpea flour batter and deep fried to perfection until golden crispy. Serve this Vegan potato pakoras with green chutney and masala chai for a delicious combo.
About my easy Potato Pakora recipe
Pakoras and Bhajis are one of most popular Indian snacks served with chai or coffee in many Indian household. Each house will have a story to narrate with their pakoras. My easy pakora recipe is no different. If you have ever visited the popular Chaiiwala restaurant in the UK, you will find these crispy aloo pakoras on their menu too.
Don’t be intimidated by the name Aloo pakora. Aloo translates to “Potato” in Hindi. In simple terms they are spicy Indian crispy potato slices.
It is made with simple pantry ingredients and potatoes, ready in under 20 minutes or so from scratch. If you have made my popular Onion Bhaji at least once, I can tell you, this one is a little more simpler. It requires no resting time.
While the oil is heating up, you can do the preparations. And simply fry the potato discs to golden perfection. It is that simple!
Make delicious Indian masala chai and potato pakoras at the comfort of your home in no time.
How to make easy Aloo Pakora at home?: Step by Step
Heat the oil:Begin by heating the oil for frying. In a pan, heat the oil to a medium-hot temperature. To check if it’s ready, add a pinch of the potato bajji batter. If it immediately comes up, you know the oil is ready for frying the Potato Bajis.
Prep the potatoes: Wash, scrub, and peel them before slicing them into 1/8 inch even thickness. If you’re slicing them in advance, consider soaking the potato slices in water. This optional step serves two purposes: removing extra starch and preventing them from turning brown.
Aloo pakora batter:Now, let’s move on to making the chickpea flour batter. Combine the dry ingredients in a bowl, and slowly add water until the batter reaches the right consistency.
Fry the pakoras: Once the batter is ready, it’s time to fry the Aloo Pakoras. Dip each potato slice into the batter, shaking off excess, and carefully add it to the hot oil. Be mindful not to overcrowd the pan; if necessary, fry them in batches. Fry until the pakoras turn golden and crispy, usually taking around 4-5 minutes.
After frying, drain the fritters by placing them on a kitchen roll or absorbent paper. This helps soak up any excess oil.
To serve, sprinkle chaat masala over the pakoras for an extra burst of flavour. Pair them with your favourite dipping sauce, and you’re ready to enjoy your homemade Aloo Pakoras!
How to make Potato Pakoras in air fryer?
Preheat the air fryer to 180C. Dip the potato slices in the batter, shake of excess and arrange it on a baking paper. Brush with oil and then place it inside the air fryer basket.
Air fry for 15-18 minutes, flipping at half time.
However keep in the mind, these healthy air fryer potato pakoras will not have the same crispiness or texture as the fried pakoras. But they will still be tasty.
Tips to make Crispy Aloo pakoras
- Uniform Potato Slices: Slice the potatoes to an even thickness of about 1/8 inch for consistent cooking.
- Optimal Potato Prep for Crispiness: For maximum crispiness, soak the sliced potatoes in cold water until ready for use. Drain them on a kitchen towel and ensure they are completely dry before using. While this step is optional, it contributes to a better texture.
- Perfect Chickpea Batter Consistency: When preparing the chickpea batter, avoid making it too watery. Aim for a consistency similar to single cream, enough to coat the potatoes evenly.
- Maintain the Right Oil Temperature: The frying oil should be at a medium-hot temperature. Too low a temperature can result in soggy pakoras, while too high a temperature may burn the exterior without cooking the potatoes properly. Always test the oil readiness by adding a drop of batter; it should rise with tiny bubbles immediately, indicating the oil is ready for frying.
- Avoid Overcrowding the Pan: To ensure even frying, refrain from overcrowding the pan (kadai). Overcrowding can lead to a decrease in frying temperature and affect the overall crispiness.
- Sizzle and Golden Crispiness: To determine if the pakoras are ready, observe the sizzling sound. When the pakoras stop sizzling and achieve a golden crispy colour, they are cooked to perfection.
In the fridge: After enjoying Aloo Pakoras, store any leftovers in an airtight container in the refrigerator. To maintain their crispiness, avoid stacking them, and if possible, place a paper towel between the layers. Enjoy within 2-3 days for the best taste and texture. Reheat in oven or air fryer before serving.
In the freezer:For longer-term storage, freezing Aloo Pakoras is a viable option. Arrange the pakoras in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag, removing excess air, and label it with the date. When ready to enjoy, reheat them in an air fryer/ oven to revive their crispiness.
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Quick and Easy Homemade Aloo pakora recipe below
- 3 potatoes about 400g, peeled and sliced to 1/8" thickness
- sunflower oil for deep frying
For Pakora Batter:
- 1 cup chickpea flour gram flour
- 2 tbsp rice flour
- ½ tsp baking soda
- ½ tsp turmeric
- ½ tsp red chilli powder (for less spice – use kashmiri chilli powder)
- ½ tsp coriander powder
- 1 tsp garam masala
- 1 inch ginger minced
- 3 cloves garlic minced
- 1 green chilli diced(optional)
- Salt to taste
- ¼ – ½ cup water 120ml
- ½ cup fresh coriander leaves chopped
For Garnish (Optional):
- chaat masala
- fresh coriander leaves
- Heat oil in a kadai or pan to medium hot.
Aloo Pakora batter:
- While the oil is heating, mix chickpea flour, rice flour, baking soda, turmeric, red chilli powder, coriander powder, garam masala, green chilli, ginger garlic paste, and salt.1 cup chickpea flour, 2 tbsp rice flour, ½ tsp baking soda, ½ tsp turmeric, ½ tsp red chilli powder, ½ tsp coriander powder, 1 tsp garam masala, 1 inch ginger, 1 green chilli, Salt to taste, ½ cup fresh coriander leaves, 3 cloves garlic
- Add water gradually until it reaches a single cream-like consistency.¼ – ½ cup water
- Check if the oil is hot enough before frying. Drop a little batter to see if it sizzles and rises up immediately. Dip potato slices in the batter and deep fry for 4-5 minutes until golden and crispy.sunflower oil
- Use a slotted spoon to remove the pakoras and transfer to a paper towels to drain excess oil.
- Optionally, sprinkle with chaat masala and coriander leaves.chaat masala, fresh coriander leaves
- Enjoy your crispy potato pakoras with green chutney as a delightful snack or appetiser. Serve hot!