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    You are in: Home / Recipes / Aloo (Potato) Pakora Recipe
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    Aloo (Potato) Pakora

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 06, 2006

      I found the recipe very good and the extra advice useful also. I have two suggestions- 1. To the batter- I added 1/2 tsp baking powder to soften the batter, it also helped the fried end product to 'puff' up. I also added 2 tsp dry fried ajwain seeds. 2. I soaked the potatoes or vegetables in water and baking powder for up to thirty minutes before frying to soften. Dry the vegetables. Jennifer

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    • on November 11, 2005

      The addition of 1/2 cup of rice flour along with the besan is of prime importance to making pakodas of any kind, as the rice flour brings in the crispiness. If we use besan alone, once fried it will be soggy. The addition of garlic and ginger is optional, and can be added by those who prefer it. This can also be made with other vegetables like cauliflower, raw bananas, capsicum or banana peppers, and onion rings.

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    • on July 29, 2012

      Liked the Recipe... :)

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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
    74%
    Total Fat 74.1 g
    114%
    Saturated Fat 9.6 g
    48%
    Cholesterol 0.0 mg
    0%
    Sodium 34.0 mg
    1%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 7.3 g
    29%
    Sugars 3.6 g
    14%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    ginger

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