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Crispy Aloo Pakoras (Potato Fritters)

Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras.

This recipe will serve 4.

Ingredients:Crispy Aloo Pakoras Recipe by Manjula

  • 2 cups potatoes wash, peeled and finely chopped, aloo
  • 1/2 cup besan
  • 2 tablespoons rice flour
  • 2 tablespoons corn starch
  • 1 tablespoon fennel seeds crushed, saunf
  • 1 tablespoon coriander seed crushed, dhania
  • 1/4 teaspoon turmeric, haldi
  • 1/4 teaspoon mango powder, amchoor
  • 1/8 teaspoon asafetida, hing
  • 1-1/2 teaspoons red chili flakes
  • 1 tablespoon ginger finely chopped, adrak
  • 2 tablespoons cilantro chopped, hara dhania
  • 1 tablespoon oil
  • 1 teaspoon salt

Also need oil to fry


  1. Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
  2. Mix all the ingredients together except salt and potatoes.
  3. Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly.
  4. Now add the salt and mix it well.
  5. Heat the oil in a frying pan on medium high heat.
  6. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should raise to the top but not change color right away.
  7. Oil your fingers it helps dropping the potatoes in the frying pan.
  8. While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying.
  9. Fry the potatoes until they turn light brown, turning them occasionally.
  10. When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.

Crispy aloo pakoras taste best when they are served hot. Serve the with cilantro chutney and hot cup of masala chai.

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32 thoughts on “Crispy Aloo Pakoras (Potato Fritters)

  1. Namaste Manjula,
    Thank you for so many fantastic recipes!
    Last Sat. for a celebratory occasion I made your Jeera Rice, Toor dal, corn fritters, coriander chutney and paneer pasanda [ I also made a tofu version of the paneer for vegan guests) plus a kale coleslaw incorporating indian snack bites.
    Everything was a real hit!
    The dessert was chocolate cake, laddus, lemon squares [made oddly enough with spaghetti squash, but delicious} & vegan mango cheezecake.
    You are the best and such a good teacher!
    Nobody would ever want to eat meat if they could taste such amazing dishes!!

  2. Thanks for the recipe. I tried making them, but the gram flour stuck together instead of to the potato fritters. Any suggestions on how to avoid this?

  3. Hi, i made these during diwali for my son’s school. They absoulutely loved them and were very straight forward to make. I dont make fried food very often but even i could manage to make them and they were a huge success even at home. Fab recipe! Will definately make again ????

  4. hi manjula u reciped are so easy n yummy that i dont hav much words to say…lovely cooking style n u r also sweet n very simple.i also recommend my sis ur samosa pinwheels.

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