1/1 Photo of Aloo (Potato) Pakora
alice Dave's Note:
I got this recipe from my friend Rupali. It's good for a fast and easy side dish to an indian meal. Also, if it is made with less chilli powder, it is excellent as a snack for kids. They'll eat them right up.
My Private Note
Units: US | Metric
- 4 large potatoes
- 2 cups corn oil (for frying)
For the Batter
- 1Add water to the Besan.
- 2Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
- 3Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
- 4The potatoes should be sliced very thinly.
- 5No thicker than 1/4 of an inch.
- 6At this point test one slice of potato in the batter.
- 7There should just be a thin coat of batter.
- 8Heat the oil in a pan.
- 9Use a larger frying pan so that you have more surface area.
- 10The oil doesn't need to be too deep since the potato slices are very thin.
- 11Dip the potato slices in the batter and fry them till they are golden brown.
- 12Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
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Nutritional Facts for Aloo (Potato) Pakora
Serving Size: 1 (267 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 898.0
- Calories from Fat 667
- Total Fat 74.1 g
- Saturated Fat 9.6 g
- Cholesterol 0.0 mg
- Sodium 34.0 mg
- Total Carbohydrate 53.0 g
- Dietary Fiber 7.3 g
- Sugars 3.6 g
- Protein 8.7 g
The following items or measurements are not included: