What is Aloo Pakora?
Think of this snack as an Indian french fry. You make it by coating thinly sliced potatoes in a spiced batter and then deep-frying until golden and crisp. The result? A flavorful crispy crust on the outside and perfectly cooked potato inside. It’s wonderful with ketchup or Green Chutney. Aloo pakora is also known as potato pakora or potato bhajji. There are many different types of pakoras out there: onion pakoras, bread pakoras, chilli pakoras – you name it. I’d say aloo pakora is one of the most popular. Loved by adults and kids too. It was my favorite Indian snack growing up, and now, I get to make it for my little boys who love eating aloo pakora too. Here’s my 2-year-old (27 months) happily standing next to a plate of pakoras. 😍 It’s well-known that pakoras are a rainy day staple; you’ll find many Indian families making crispy, hot pakoras when it’s cold and soggy outside. It’s basically fact – pakoras and Masala Chai taste better when it rains. ☔️
Aloo Pakora Ingredients:
These fritters are made with ingredients commonly found in Indian pantries. Once you get all of these ingredients, you can make pakoras anytime. They’re also vegan and naturally gluten-free, so most people can eat them. That makes this the perfect snack to serve any last-minute/surprise guests. Here’s what’s in them:
How to Make Aloo Pakora:
We’re creating a batter out of besan (Indian chickpea flour), rice flour, and spices, then dipping thinly sliced potatoes into the batter and frying them up! (You can see the recipe card for more detailed step-by-step instructions). I like to use a digital thermometer to get the frying temperature just right, but you can always test the oil by adding a bit of batter to it – if the batter sizzles and rises to the top, it’s ready. Add the pakoras to the pot! You can add several at a time, just be sure not to crowd them. Once golden, take the pakoras out and place them on a paper napkin-lined plate to absorb any oil. Here’s what they look like – delicious, right?!
Tips for Making Pakoras:
What to do with Leftover Pakora Batter?
With this recipe, you shouldn’t have much batter left over – if you do, next time, try coating the potatoes a bit more. That said, if you have a bit left you can always toss in some sliced onions or a chilli and fry that. Or just use more potato slices.
How to Store Pakoras:
Unfortunately, there’s no storing pakoras. Eat them fresh while they’re nice and crispy! After a while, the crispy texture will change to soggy, and so while the flavor will remain, the texture will not. They’ll still taste good, but there’s nothing like a freshly made pakora.
What to Serve with Pakoras:
Pakoras are the perfect tea-time snack. Serve with chai and chutney! Here are some ideas: Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
