Aloo Pakora |Potato Fritters & Aloo Bhajiya is a famous Indian and Pakistan deep-fried evening time snack made with potatoes, spices, and gram flour. Pakora is the Urdu term for fritters. Aloo is the English word for potatoes.
Basically prepared the batter potatoes are dipped and then dropped into hot oil to fry into crispy and golden. Aloo pakora is one of the most popular in Pakistan especially made for Iftar in Ramadan.
Potatoes fritters with detailed photos.A simple potato-based deep-fried snack recipe made with spiced besan or chickpea flour coating. Aloo pakora or also known as potato fritters can be an ideal evening snack recipe with a cup of Milk Tea as a crispy side dish for Lunch Time.
These are very usually Pakora in maximum homes for an evening tea time snack is serve with warm tea. In winter, the rainy seasons are the best times to enjoy the Pakora. The fine combination of warm Pakora with Milk Tea.
The recipe for aloo pakora is very simple, yet some suggestions and recommendations for it. visit my other snacks recipes collection It includes recipes like Spicy French Fries (Potato Fries), Onion Fritters (Pyaz Pakora),.
I have used mustard oil to fry these pakoras. you can use any vegetable oil. Pakora’s color has to be golden. not yellow. Cooked soft melt in the mouth Pakora crispy from the outside and soft from the inside, these potato pakora are Indian Gram Flour fritters. Which can be served with Tamarind Chutney |Imli Ki Chutney
There are many kinds of pakoras that can be make like Pyaz Pakora (Onion fritters), palak Pakora, chicken Pakora.
Ingredients For Aloo Pakora
how to make aloo pakora with step by step photo
Peel the skin of the potato and slice thinly. rinse in water to remove the starch from the potatoes. now pat dry to remove excess water. keep aside. further, prepare besan batter.
Take 1 cup of besan gram flour in the bowl.
Add 1/2 cup water and whisk.
Combine all the spices ingredients well.
Slowly Add ½ cup water and whisk smooth. Whisk well until no lumps. Make a smooth batter without forming any lumps.
Add a 1/2 teaspoon of baking soda and mix gently. do not over mix as baking soda will lose its property. make sure the batter is flowing consistently. finally, baking soda is purely optional and is added for the extra puffiness.
Now, add 1 tablespoon of dried fenugreek and mix combined. I have added dried fenugreek to the besan batter for the extra taste. but it is only optional and you can replace it with amchur powder too.
Pakora Batter is Ready.
Dip the sliced potato into the prepared besan batter and coat it completely.
Furthermore, deep fry in hot oil. also stir occasionally and fry on both sides. further, fry the potatoes till they turn golden brown.
When the pakora is golden in color. And strain immediately.
Serve With my Homemade Tamarind Chutney (Imli Ki Chutney).
Below Recipe Card
Aloo Pakora |Potato Fritters & Aloo Bhajiya
Ingredients
- 1 Cup Gram Flour Besan
- 1 Cup Water
- 1 Large-Sized Potato Cut into thinly slice
- 1 Tbsp Dried fenugreek
- 1 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Tbsp Red chili powder
- 1 Tsp Red chili Flakes
- 1 Tsp Cumin Seeds Coarse ground
- 1 Tbsp Coriander Seeds Coarse ground
- 1/2 Tsp Turmeric Powder
- 1/4 Tsp Ajwain
- Oil for frying
Instructions
- Peel the skin of the potato and slice thinly. rinse in water to remove the starch from the potatoes. now pat dry to remove excess water. keep aside. further, prepare besan batter.
- Take 1 cup of besan gram flour in the bowl.
- Add 1/2 cup water and whisk.
- Combine all the spices ingredients well. 1 tablespoon Red chili powder,1 teaspoon Red chili Flakes,1 teaspoon Cumin Seeds Coarse ground,1 tablespoon Coriander Seeds Coarse ground,1/2 teaspoon Turmeric powder,1 teaspoon salt,1/4 teaspoon Ajwain.
- Slowly Add ½ cup water and whisk smooth. Whisk well until no lumps. Make a smooth batter without forming any lumps.
- Add a 1/2 teaspoon of baking soda and mix gently. do not over mix as baking soda will lose its property. make sure the batter is flowing consistently. finally, baking soda is purely optional and is added for the extra puffiness.
- Now, add 1 tablespoon of dried fenugreek and mix combined. I have added dried fenugreek to the besan batter for the extra taste. but it is only optional and you can replace it with amchur powder too.
- Pakora Batter is Ready.
- Dip the sliced potato into the prepared besan batter and coat it completely.
- Furthermore, deep fry in hot oil. also stir occasionally and fry on both sides. further, fry the potatoes till they turn golden brown.
- When the pakora is golden in color. And strain immediately.
- Serve With my Homemade Tamarind Chutney (Imli Ki Chutney).
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