Aloo Pakora Recipe - Yummy Traditional

Aloo Pakora Recipe

                         
aloo-pakora-recipe-with-step-by-step-photos


Aloo Pakora | Potato Fritters || How to Make Aloo Pakora with step-by-step photos...

Aloo Pakora is one of the hot favorite crispy deep-fried evening snacks popular in all age group people in Pakistan, these potato fritters are also known as the food street snack_Most of kids fond of eating potatoes whether they are any type of form potato fries, chips, cutlets or fritters

These potato fritters are made with potato slices dipped in a mixture of gram flour with a few spices and herbs then deep-fried in oil. Crispy outside and soft on inside Aloo Pakora is mostly served with chili garlic tomato ketchup, tamarind sauce, or green sauce that enhance its taste more very delicious, crispy and a simple snack
                                          
aloo-pakora-recipe


There are several types of Pakoras, but the Aloo Pakora recipe is considered one of the tastiest fritters_Food vendors sell it on the streets, but we are not sure about how healthy they are, here I  tell you the information of all the ingredients used in making Aloo Pakora recipe. 

And explain all the steps of how to make the Aloo Pakora recipe so you can make it at your with cleanliness and enjoy the healthy Aloo Pakora recipe at your home with your family. Let’s try to make Aloo Pakora with our recipe because it’s one of the simplest snacks to prepare
                                    
delicious-potato-fritters

Recipe notes:
  1. Using red potatoes instead of regular potato as nowadays seasonal sweet potatoes isn’t good for making pakoda
  2. Potato slices should be sliced very thinly no thicker than ¼ of an inch  
  3. The Gram flour mixture should neither be too thick nor too thin
  4. Oil temperature should moderate 
  5. The oil doesn't need to be too deep since the potato slices are very thin.
For the more similar recipe:
Mixed veggie pakora
Egg pakora
Chana dal pakoda
Masoor dal pakoda
Palak pakoda
Cheese stuffed chili pakora
Aloo matar pakoda

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potato-pakora


To make this recipe firstly peel the potato and cut it into slices_Put the potato slices in the chilled salty water_Keep aside
                             
cut-the-potato-into-slices


Put the cumin and coriander seeds on the skillet and dry roast them for a minute on low-medium flame
                           
dry-roast-cumin-and-coriander-seeds


And coarsely crush in the mortar
                
crush-the-coriander-and-cumin-seeds


Chop the coriander leaves 
                                   
chop-the-coriander-leaves


Take the mixing bowl to add gram flour
                            
add-gram-flour-into-the-bowl


Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste_Mix up till everything is incorporated_add just a few tbsp water at a time
                        
add-spices-to-the-gram-flour


To keep the batter smooth

smooth-gram-flour-batter
                
Gram flour consistency should be like the below picture
                       
gram-flour-batter-is-ready


Add chopped coriander and stir to combine well_Cover the batter and leave it to rest about 10-15 minutes
Keep aside_Put some potato slices into the gram batter and mix very well with the gram batter 

                      



Heat the oil in the wok_Use a larger frying pan/wok so that you have more surface area
                          
heat-the-oil-in-the-wok


Take out the coated potato slices one by one of the batter
                          
take-out--the-potato-slices


And drop into the moderately heated oil_Fry 7-9 potato fritters in one batch or accordingly your frying pan/wok capacity_Let them fry on medium flame_Once they started floating in the oil flip them with the help of the knife
                            
fry-the-potato_slices


Keep frying from both sides until they get golden brown color
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.
                           
drain-the-potato-pakoda


Transfer the potato fritters onto the serving plate
                           
transfer-the-pakoda-to-the-serving-plate


Serve hot aloo pakora with ketchup and tea
                                
serve-hot-pakoda-with-chai

Let's have a taste it

                                     
lets-have-it-taste






Aloo Pakora is one of the hot favorite crispy deep-fried evening snacks popular in all age groups people in Pakistan...

Ingredients:
  1. 2 large-sized, red potatoes sliced
  2. 4-5 tbsp, gram flour
  3. Salt to taste
  4. ½ tsp, black powder
  5. 1 tsp, cumin seeds
  6. 1 tsp, coriander seeds
  7. ¼ tsp, baking powder
  8. 1 tbsp, crushed red chili powder
  9. 1 tsp, ginger garlic paste
  10. 2 tbsp, chopped coriander leaves
  11. Oil as required for frying 
How to make the recipe?
  1. To make this recipe firstly peel the potato and cut it into slices
  2. Put the potato slices in the chilled salty water
  3. Keep aside
  4. Put the cumin and coriander seeds on the skillet and dry roast them for a minute on low-medium flame
  5. And coarsely crush in the mortar
  6. Chop the coriander leaves
Instructions:
  1. Take the mixing bowl to add gram flour
  2. Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste
  3. Mix up till everything is incorporated
  4. Gram flour has a tendency to be very clumpy, so you should add just a few tbsp water at a time to keep the batter smooth.
  5. Gram flour consistency should be like the below picture
  6. Add chopped coriander and stir to combine well
  7. Cover the batter and leave it to rest about 10-15 minutes
  8. Keep aside
  9. Heat the oil in the wok_Use a larger frying pan/wok so that you have more surface area.
  10. Put some potato slices into the gram batter and mix very well with the gram batter
  11. Take out the coated potato slices one by one of the batter
  12. And drop into the moderately heated oil
  13. Fry 7-9 potato fritters in one batch or accordingly your frying pan/wok capacity
  14. Let them fry on medium flame
  15. Once they started floating in the oil flip them with the help of the knife
  16. Keep frying from both sides until they get golden brown color
  17. 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.
  18. Transfer the potato fritters onto the serving plate
  19. Serve hot aloo pakora with ketchup and tea
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