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
- Using red potatoes instead of regular potato as nowadays seasonal sweet potatoes isn’t good for making pakoda
- Potato slices should be sliced very thinly no thicker than ¼ of an inch
- The Gram flour mixture should neither be too thick nor too thin
- Oil temperature should moderate
- The oil doesn't need to be too deep since the potato slices are very thin.
Mixed veggie pakora
Chana dal pakoda
Masoor dal pakoda
Cheese stuffed chili pakora
Aloo matar pakoda
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Take out the coated potato slices one by one of the batter
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
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.
- 2 large-sized, red potatoes sliced
- 4-5 tbsp, gram flour
- Salt to taste
- ½ tsp, black powder
- 1 tsp, cumin seeds
- 1 tsp, coriander seeds
- ¼ tsp, baking powder
- 1 tbsp, crushed red chili powder
- 1 tsp, ginger garlic paste
- 2 tbsp, chopped coriander leaves
- Oil as required for frying
- To make this recipe firstly peel the potato and cut it into slices
- Put the potato slices in the chilled salty water
- Keep aside
- Put the cumin and coriander seeds on the skillet and dry roast them for a minute on low-medium flame
- And coarsely crush in the mortar
- Chop the coriander leaves
- Take the mixing bowl to add gram flour
- Add the crushed red chili, salt, baking soda, roasted crushed masala, black pepper, and ginger garlic paste
- Mix up till everything is incorporated
- 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.
- Gram flour consistency should be like the below picture
- Add chopped coriander and stir to combine well
- Cover the batter and leave it to rest about 10-15 minutes
- Keep aside
- Heat the oil in the wok_Use a larger frying pan/wok so that you have more surface area.
- Put some potato slices into the gram batter and mix very well with the gram batter
- Take out the coated potato slices one by one of the batter
- 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
- 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.
- Transfer the potato fritters onto the serving plate
- Serve hot aloo pakora with ketchup and tea