aloo pakora | aloo pakoda | potato bajji | aloo pakora recipe

aloo pakora | aloo pakoda | potato bajji | aloo pakora recipe

Moist and soft on inside and crisp outside is aloo pakora, unlike other pakora’s.

Though not very popular, these are made in many homes especially during the monsoon to accompany their masala chai or coffee or perhaps as a crispy side dish for lunch or dinner.

The aloo pakora is additionally a street food snack in Mumbai.

Aloo Pakora are simply cooked with sliced potatoes and besan.

We can also serve it as a entremots in breakfast along side other dishes.

Aloo pakora is formed much the similar as the other pakora.

Aloo ka pakodas are an awesome snack that you simply will feel specialized having within the winters or monsoons.

These are made across India and also are referred to as aloo bajji towards the South.

Aloo pakora full recipe video:

recipe card for aloo pakora recipe

aloo pakora | potato bajji | aloo pakoda | aloo pakora recipe

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Coursesnacks

CuisineIndian

Servings3 Servings

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INGREDIENTS 

• ▢1 potato / aloo
• ▢¾ cup besan / gram flour
• ▢2 tbsp rice flour
• ▢¼ tsp turmeric / haldi
• ▢½ tsp kashmiri red chilli powder / lal mirch powder
• ▢½ tsp chaat masala
• ▢pinch of hing / asafoetida
• ▢1 tsp ginger garlic paste
• ▢½ tsp salt
• ▢½ cup water
• ▢oil for deep frying

INSTRUCTIONS

 

• firstly, peel the skin of potato and slice thinly.
• rinse in cold water to remove off starch from potatoes.
• now pat dry to remove of excess water. keep aside.
• further, prepare besan batter by taking ¾ cup besan and 2 tbsp rice flour in a mixing bowl.
• also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, a pinch of hing / asafoetida, 1 tsp ginger garlic paste and ½ tsp salt.
• combine all the ingredients well.
• add in ½ cup water and whisk smooth.
• make a smooth batter without forming any lumps.
• also, add a pinch of baking soda and mix gently. do not over mix as baking soda will lose its property.
• make sure the batter is flowing consistency.
• dip the sliced potato into prepared besan batter and coat it completely.
• furthermore, deep fry in hot oil.
• also stir occasionally and fry on both sides.
• further, fry the potatoes till they turn golden brown
• finally, aloo pakora recipe or potato bajji is ready to serve.

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notes:

firstly, using rice flour gives a crispy texture to pakora. you can replace rice flour with cornflour for extra crispiness.

also, fry the potatoes on a medium-high flame, else the aloo will not cook from inside.

additionally, slice the potato slightly thick as it can hold the shape after frying.

finally, aloo pakora recipe or potato bajji tastes great when served hot.