My easy Aloo Pakora is 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.
Just like my popular Onion Bhajis, this Aloo Pakora recipe is super easy to make, with just a small twist in the preparation. They’re perfectly spiced, extra crispy, and incredibly delicious—perfect for enjoying with Indian afternoon tea or a cup of masala chai.
If you’ve ever visited Chaiiwala restaurant in the UK, you’ve probably seen their crispy Aloo Pakoras on the menu. But you’ll be surprised at how easy it is to make them at home with this simple recipe!
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What is Aloo Pakoras?
Aloo means “potato” in Hindi, and Pakora refers to “fritters.” Simply put, Aloo Pakoras are spicy, Indian crispy potato slices that are fried to golden perfection, making them a popular and delicious snack.
Why you'll love this recipe?
- Simple and beginner-friendly recipe—hard to go wrong!
- All ingredients are easily available at local UK stores like Tesco, Waitrose, Morrisons, Sainsbury's, and ASDA.
- Vegetarian and vegan-friendly Indian snack.
- Ready in 20 minutes or less from scratch.
- Perfect as an appetizer or side dish.
Ingredients
(See the recipe card below for detailed ingredients and measurements)
- Potatoes: Use a high-starch variety like Maris Piper or Red Rooster in the UK, or Yukon Gold or Russet in the US. These types of potatoes ensure a light, crispy texture for the pakoras.
- Gram Flour (Chickpea Flour or Besan flour): Essential for the authentic taste. It's gluten-free and easily available in supermarkets like Tesco, Sainsbury’s, ASDA, or Indian grocery stores. Don’t substitute with plain flour, as it won’t give the same flavor. Plus, it’s budget-friendly!
- Rice Flour: Don’t skip this—it makes the pakoras super crispy, even when cooled.( I use it to make crispy potato slices too)
- Spices: A mix of basic Indian spices like turmeric, coriander powder, chili powder, and garam masala for that perfect flavor.
- Oil - Use sunflower oil or vegetable oil for frying. I don't recommend olive oil or coconut oil.
Substitutions
- Rice Flour: Swap with cornflour or semolina for a similar crispy texture.
- Spices: Feel free to adjust the spices or add cumin or carom seeds for a boost of extra flavor.
Tips to make Crispy Aloo pakoras
- Use High-Starch Potatoes: Choose Russet or Idaho potatoes in the US, or Maris Piper in the UK for the best results.
- Uniform Potato Slices: Slice the potatoes evenly to about ⅛ inch thick for consistent cooking.
- Crispiness Tip: Soak the sliced potatoes in cold water and dry them thoroughly before frying for a better texture. This optional step serves two purposes: removing extra starch and preventing them from turning brown.
- Chickpea Batter Consistency: Keep the batter like single cream—thick enough to coat the potatoes evenly but not too watery.
- Frying Tips: Ensure the oil is hot but avoid overcrowding the pan. Fry in batches for even cooking and crispiness.
- Golden Crispiness: Pakoras are done when they stop sizzling and turn golden and crispy.
How to make Aloo Pakoras?
Step 1: Wash, scrub, and peel the potatoes. Slice them into even ⅛-inch thickness for uniform cooking. If you slice them ahead of time, you can soak the potato slices in water to remove excess starch and prevent browning.
Step 2: In a large bowl, mix chickpea flour with rice flour and spices. Gradually add water while stirring until you reach a smooth, thick batter that coats the back of a spoon.
Step 3: Dip each potato slice into the batter, shaking off any excess. Carefully place the coated slices into the hot oil.
Step 4: Cook for 4-5 minutes, flipping them halfway through, until the pakoras are golden and crispy. Use a slotted spoon to transfer the pakoras onto a kitchen towel to drain any excess oil.
How to make Potato Pakoras in air fryer?
- Preheat the air fryer to 180°C.Dip the potato slices in batter, shake off the excess, and arrange them on baking paper.
- Brush with oil and place them in the air fryer basket.
- Air fry for 15-18 minutes, flipping halfway through.
Keep in mind, these air-fried pakoras won't be extra crispy as the fried version, but they'll still taste delicious!
Serving Suggestions
I love serving crispy aloo pakoras with a sprinkle of chaat masala and my favourite Indian dipping sauces / chutneys like Tamarind Chutney, Yogurt mint sauce, Green chutney or Cucumber raita. Its great with tomato ketchup too.
Storing leftovers
- In the fridge: Store leftover aloo pakoras in an airtight container and refrigerate for up to 3 days.
- In the freezer: To freeze, cool the pakoras, then place them on a tray to freeze individually. Once frozen, transfer them to a sealed container or freezer bag. They can be stored for up to a month.
- Reheating: To reheat, preheat your oven to 180°C (350°F) and bake the aloo pakoras for 5-10 minutes, or until warm and crispy. Alternatively, you can reheat them in the air fryer for a few minutes for a crispier texture.
Recipe FAQ's
Aloo Pakora is an Indian snack made from thin slices of potatoes that are dipped in a spiced gram flour (besan) batter and deep-fried until crispy. "Aloo" means potato in Hindi, and "pakora" refers to fritters.
If your Aloo Pakoras are falling apart, it could be because the oil wasn’t hot enough, or there was too much moisture on the potato slices. Make sure to dry the potatoes well and use enough gram flour (besan) to help bind everything together.
Easy Vegan Indian Snacks recipes
Ingredients
- 2 medium potatoes about 400g, peeled and sliced to ⅛" thickness
- sunflower oil for deep frying
For Pakora Batter:
- 1 cup chickpea flour gram flour
- 2 tablespoon rice flour
- ½ teaspoon baking soda
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder (for less spice - use kashmiri chilli powder)
- ½ teaspoon coriander powder
- 1 teaspoon 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
Instructions
Heat Oil:
- 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 tablespoon rice flour, ½ teaspoon baking soda, ½ teaspoon turmeric, ½ teaspoon red chilli powder, ½ teaspoon coriander powder, 1 teaspoon 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
Fry Potatoes:
- 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.
Finish:
- 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!
Ian lesbridge says
I made these potato fritters last evening for guests. Was fantastic .. l’ll be making them again.
Moon says
Which potato variety did you use
Sandhya Hariharan says
I have used Maris Piper potatoes for the pakoras. Sometimes I also use Red Rooster potatoes - they are too good too.
Leon Iveson says
Slice potatoes 1" thick?
Sandhya's Kitchen says
its 1/8th inch thickness.
David Evans says
I think you may have specified the thickness of the potato wrogly. From the photos of the sliced potatoes, they look to be a few millmetres thick, yet in your recipe you say 1" thick. Also, I thinbk you might have edited a culiiflower recipe to make the potato one, but lft the last bit unedited.
Sandhya's Kitchen says
Thank you David. You are right. It is 1/8th inch thickness and its a typo error.
The potato pakora uses the same batter as the cauliflower. So in the process, I may have left it out. Its all sorted now.
Ian says
Are you sure yo mean 1 inch thick slices?? That is one thick slice and your photo of the slices looks very much thinner than that?
Sandhya's Kitchen says
Apologies and thank you for checking back! it is 1/8th inch thickness. It's typo error that has happened. I have just checked my notes.