Aloo (Potato) Pakora

"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."
 
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photo by pleasantyasmin photo by pleasantyasmin
photo by pleasantyasmin
Ready In:
10mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Add water to the Besan.
  • Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
  • Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
  • The potatoes should be sliced very thinly.
  • No thicker than 1/4 of an inch.
  • At this point test one slice of potato in the batter.
  • There should just be a thin coat of batter.
  • Heat the oil in a pan.
  • Use a larger frying pan so that you have more surface area.
  • The oil doesn't need to be too deep since the potato slices are very thin.
  • Dip the potato slices in the batter and fry them till they are golden brown.
  • Remove 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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Reviews

  1. 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
     
  2. 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.
     
  3. Liked the Recipe... :)
     
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RECIPE SUBMITTED BY

I am an American married to a Desi from Bombay. I have been on Recipezaar since 2004. When I first signed up I was just learning how to cook Indian food. I have to say, it's a good thing I wasn't working during that time because then I had a lot of hours to devote to learning. It was complicated at first, but always worth it. There is nothing in this world like a great blend of Indian spices. I get a lot of my Indian recipes from my best friend, Rupali. Also I found a new youtube channel called Vah re Vah chef. He is absolutely amazing! If it's Vah re Vah, you know it's going to be very tasty. My main concern is that I am using authentic Indian recipes. <br> <br>Most of my recipes will always be vegetarian, but I might throw in some Chicken every now and then, since I mainly use this website to keep track of meals I make for my family. I eat fish sometimes, but my husband doesn't like it, so I only eat it when we go out.
 
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