Crispy Aloo Pakoras (Potato Fritters)

Crispy Aloo Pakoras Recipe by Manjula

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.
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Course Appetizer
Cuisine Indian
Servings 4 people


  • 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.
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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.


  • 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.


  • 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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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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