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.
- 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
Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
Mix all the ingredients together except salt and potatoes.
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.
Now add the salt and mix it well.
Heat the oil in a frying pan on medium high heat.
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.
Oil your fingers it helps dropping the potatoes in the frying pan.
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.
Fry the potatoes until they turn light brown, turning them occasionally.
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.
How to Make Crispy Aloo Pakora: A Step-by-Step Guide
Crispy Aloo Pakoras are delightful appetizers that cater to various dietary preferences and occasions. These gluten-free treats are perfect for both kids and adults alike, offering a quick and easy snack option, ideal for street food cravings. Made with vegan ingredients, these pakoras are not only delicious but also suitable for those following a plant-based diet. Enjoy the crispy goodness of these flavorful potato fritters without any worries about gluten, making them a versatile and inclusive snack for everyone to relish.
Introduction to Crispy Aloo Pakora Recipe
In this crispy aloo pakora recipe, we'll explore the secrets to achieving the perfect texture and flavor for these beloved Indian snacks. Aloo pakora is crispy on the outside and soft on the inside, these pakoras are a delightful treat for any occasion. Whether you're looking for a quick snack or planning a party menu, these pakoras are sure to impress. Let's dive into how to make crispy aloo pakora with this step-by-step guide.
Step 1: Prepare the Ingredients
To start making crispy aloo pakoras, gather the following ingredients: potatoes, chickpea flour (besan), rice flour, salt, cumin seeds, chili powder, asafoetida (hing), and water. Peel and slice the potatoes thinly, ensuring they're uniform in thickness for even frying. Mix the chickpea flour, rice flour, salt, cumin seeds, chili powder, and asafoetida in a bowl. These ingredients will ensure your aloo pakoras crispy and full of flavor.
Step 2: Coat the Potatoes
Dip the potato slices into the prepared batter, ensuring each slice is thoroughly coated. The batter will help create that signature crispy texture when fried. Make sure the batter evenly covers each slice to achieve crispy aloo pakoras.
Step 3: Heat the Oil
In a deep frying pan, heat oil over medium heat. The key to how to make aloo pakora crispy is ensuring the oil is hot enough before frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.
Step 4: Fry the Pakoras
Carefully place the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a paper towel to drain excess oil.
Step 5: Serve and Enjoy
Your crispy aloo pakoras are now ready to be served! Enjoy them hot with your favorite chutney or sauce. These pakoras make for a perfect appetizer or snack, guaranteed to please everyone with their irresistible crunchiness and delicious flavor.
Tips for Making Crispy Aloo Pakoras
- Thinly slice the potatoes: Slicing the potatoes thinly ensures they cook evenly and become crispy when fried.
- Maintain the oil temperature: Keep an eye on the oil temperature to ensure it remains hot throughout the frying process, resulting in crispy pakoras.
- Use a slotted spoon: When frying the pakoras, use a slotted spoon to carefully flip them and remove them from the oil, ensuring they cook evenly and are not soggy.
Variations of Aloo Pakora Recipe
- Mixed Vegetable Pakoras: Add other vegetables like spinach, or cauliflower to the batter for a variation in flavor and texture.
- Spice Level: Adjust the amount of chili powder according to your spice preference. You can also add finely chopped green chilies for an extra kick.
- Cheese Stuffed Pakoras: Place a small cube of cheese between two potato slices before dipping them in the batter for a gooey and indulgent twist.
Benefits of Aloo Pakoras
- Rich in Carbohydrates: Potatoes are a good source of carbohydrates, providing energy to keep you feeling full and satisfied.
- High in Fiber: Chickpea flour used in the batter is high in fiber, aiding in digestion and promoting gut health.
- Vitamins and Minerals: Potatoes contain essential vitamins and minerals such as vitamin C, potassium, and B vitamins, contributing to overall health and well-being.
FAQs about Aloo Pakoras
-
Can I make aloo pakoras ahead of time?
- Yes, you can prepare the batter and slice the potatoes ahead of time. Fry the pakoras just before serving for the best results.
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Can I bake aloo pakoras instead of frying them?
- While frying gives the pakoras their characteristic crispiness, you can try baking them for a healthier alternative. However, the texture may differ slightly.
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How do I store leftover pakoras?
- Allow them to cool completely, then store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving for the best taste and texture.
Explore more mouthwatering recipes on Manjula's Kitchen: Paneer Tikka Masala, Vegetable Biryani, Aloo Paratha, Mango Lassi, Palak Paneer
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Healthy After School Snacks – The Vegetarian Difference
July 7, 2020 at 1:04 am[…] also enjoyed crispy aloo pakoras. They would devour these! I could not keep up with how fast they ate […]
Healthy After School Snacks - Manjula's Kitchen - NewsHanger
June 12, 2020 at 5:50 am[…] also enjoyed crispy aloo pakoras. They would devour these! I could not keep up with how fast they ate […]
Elizabeth Leon
May 2, 2018 at 10:44 amNamaste 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!!
Manjula Jain
May 3, 2018 at 12:11 amElizabeth, what a treat for you friends, you really over extended yourself. Menu is very tempting, I missed out
shobhna
April 18, 2018 at 11:53 pmmam, corn starch aur corn flour kya dono same h ya alag. inka use kyo kiya jata h
Manjula Jain
April 19, 2018 at 11:45 pmShobhna, they both are same
Shubhi Jain
August 9, 2017 at 1:53 amThis is my favorite.
Swati
July 30, 2017 at 3:54 amThanks 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?
Manjula Jain
July 30, 2017 at 10:46 pmSwati add one more spoon of water that should help.
Vilas patel
February 8, 2017 at 10:38 amHi, 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 ????
Manjula Jain
February 8, 2017 at 11:52 pmVilas, thank you it is always good to heat that
Joe Landers
January 29, 2017 at 1:08 pmThese look so good, thanks for the video.
Sushma
September 2, 2016 at 1:53 pmLove your recipes. Can I make these and keep in the fridge for couple of days? What is the best way to reheat before serving?
Manjula Jain
September 4, 2016 at 6:08 pmSushma, re fry them
Saritha Rai
August 23, 2016 at 5:48 pmthank you very much for crispy Aloo Snack and Rava Dosa both were awesome….you are superb mam
Manjula Jain
August 23, 2016 at 7:58 pmSaritha, thank you
Seema Barve
August 17, 2016 at 2:11 amUr receipes are good easy and tasty
Manjula Jain
August 17, 2016 at 3:53 pmSeema Thank you
Salwa M Ibrahim
July 27, 2016 at 10:48 amI love your receipies
Sat jassal
July 4, 2016 at 9:38 pmDishes are good and easy to make
Manjula Jain
July 4, 2016 at 11:05 pmSat jassal, thank you
shama
June 28, 2016 at 2:49 amhi 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.
Manjula Jain
June 28, 2016 at 3:24 pmShama, thank you
Lida
June 27, 2016 at 3:25 pmThank you Mangela you are my go to person in Indian food.
Megha Das
June 17, 2016 at 10:19 pmThese look absolutely yum!
Manjula Jain
June 19, 2016 at 8:02 amthank you
gayathri
May 21, 2016 at 12:22 amS ur all reciep is very good to taste and easy
Davilyn Eversz
March 29, 2016 at 6:15 pmWill there be any difference if I just use regular chickpea flour?
Manjula Jain
April 2, 2016 at 10:39 pmDavilyn Eversz, there is big difference in texture and taste
namrata
March 24, 2016 at 9:49 amI like all your recipe’s you show an explain in a very simple way so that a bigger can follow .
Manjula Jain
March 24, 2016 at 11:29 amNamrata, Thank you
Sunil Kumar
March 24, 2016 at 12:08 amPotato is my favorite vegetable. If I saw any dish with combination potato I will definitely try that at home. I am sure I will try this too. Thanks for sharing.