Aloo pakora recipe, quick and easy tea time snack recipe, recipe of aloo pakora with full video in Tamil and step by step instructions.
Aloo pakora is a North Indian version of our Potato Bajji. But there are few differences between both. Recently I visited one of my friend’s house for tea on a weekend evening. She made Aloo pakora, dhaniya chutney and hot ginger chai. The combo was super tasty and loved the pakoras and chutney combo very much. The North Indian pakoras, they don’t add rice flour in the besan. The outer cover is made only with besan flour.
I got a rough idea of the recipe from her and tried it at home yesterday. It tasted so yum. I made only aloo pakoras, but you can make with onions too.
I will share the recipe of the Dhaniya chutney soon. Also check out
Aloo pakora recipe
Aloo pakora recipe
Easy aloo pakora - Tea time snack
Servings 4 people
Ingredients
- 2 potatoes
- 1 cup besan | gram flour
- ¼ tsp turmeric powder
- ¼ tsp baking soda
- 1 tsp red chili powder
- ¼ tsp ajwain | omam
- Salt as needed
- 2 tbsp finely chopped coriander leaves
- Water as needed to make the batter
- Oil for deep frying
Instructions
- Wash and peel potatoes. Place them in water.
- Once you are ready to cut, take out and slice them thinly.
- Soak in water. Let this sit in water till we make the batter.
- Add 1 cup besan | gram flour in a bowl
- Add ¼ tsp turmeric powder, ¼ tsp baking soda, ¼ tsp ajwain, 1 tsp red chili powder,2 tbsp coriander leaves, and 1 tsp ginger garlic paste.
- Add water to make a batter. Let the batter be in a dosa batter consistency.
- Keep aside.
- Drain water from potatoes and pat dry them in a kitchen towel.
- Add 2 tsp hot oil to the batter. This helps in the crispy outer layer also the pakoras will not absorb much oil.
- Mix well.
- Dip the potato slices in the batter and gently drop in oil.
- Let this cook in medium flame.
- Flip them and cook
- Cook till it becomes golden brown and the oil sound subsides.
- Take them out and drain in a kitchen towel.
- Repeat this for the rest of the batter.
- If you have extra batter, chop one onion finely and mix to the batter.
- Take in small portions and deep fry in oil.
Video
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Notes
- Always cut the potato into thin slices. You can use the mandolin slicer to cut them as well.
- If you want the Aloo pakoras to be very crispy, add ¼ cup of rice flour to the batter.
- In that case, let this be ¾ th cup of besan and ¼ the cup of rice flour.
- Potatoes can be replaced with onions as well.
- Do not more baking soda then the quantity mentioned.
- Wash and peel potatoes. Place them in water.
- Once you are ready to cut, take out and slice them thinly.
- Soak in water. Let this sit in water till we make the batter.
- Add 1 cup besan | gram flour in a bowl
- Now add ¼ tsp turmeric powder, ¼ tsp baking soda, ¼ tsp ajwain, 1 tsp red chili powder,2 tbsp coriander leaves, and 1 tsp ginger garlic paste.
- Add water to make a batter. Let the batter be in a dosa batter consistency.
- Keep aside.
- Drain water from potatoes and pat dry them in a kitchen towel.
- Add 2 tsp hot oil to the batter. This helps in crispy outer layer also the pakoras will not absorb much oil.
- Mix well.
- Dip the potato slices in the batter and gently drop in oil.
- Let this cook in medium flame.
- Flip them and cook
- Cook till it becomes golden brown and the oil sound subsides.
- Take them out and drain in a kitchen towel.
- Repeat this for the rest of the batter.
- If you have extra batter, chop one onion finely and mix it to the batter.
- Take in small portions and deep fry in oil.
- Always cut the potato into thin slices. You can use the mandolin slicer to cut them as well.
- If you want the Aloo pakoras to be very crispy, add ¼ cup of rice flour to the batter.
- In that case, let this be ¾ th cup of besan and ¼ the cup of rice flour.
- Potatoes can be replaced with onions as well.
- Do not more baking soda then the quantity mentioned.
- Aloo pakoras pairs well with Ginger cardamom tea or Masala chai
