These aloo pakoras are crispy potato fritters made with sliced potatoes, then fried to golden perfection in a simple, spiced batter, best served hot and fresh!
There’s something magical about fried foods. They can elevate the simplest ingredients into a crave-worthy dish.
These aloo pakoras are no different.
They make the perfect accompaniment to a cup of tea in the evening.
Crispy Aloo Pakoras served hot and fresh
These aloo pakoras are the best snacks for your afternoon tea!
You will love them because they’re:
- crispy on the outside thanks to besan (gram flour) and rice flour
- tender on the inside with perfectly cooked potatoes
- made with only a few ingredients
They are definitely one of the most addictive appetizers. We never have leftovers for sure!
Recipes you’ll love
If you’re looking for more savory snack recipes to go with a cup of chai, here are some of our favorites:
- Chicken Puffs: Pakistani Style Chicken Patties
- Shami Kabab: Pakistani Ground beef and Chickpea Kabab
- Cornflake Chivda: Indian Snack Mix
- Mogo Chips: Spicy Cassava Fries
Ingredients & Notes
- Potatoes – typically we use white or yellow potatoes for these pakora, and slice them.
- Chana atta / Besan / Gram Flour – this is a flour made from the gram chickpea, found in many Asian stores. It adds an earthy, nutty flavor to the pakoras.
- Rice Flour – this helps to keep the pakora crispy when you fry them.
- Spices – ajwain/carom seeds, crushed chilli flakes, turmeric powder – these are the perfect way to season the potatoes.
- Oil – The aloo pakora is deep fried – we typically use canola or vegetable oil for deep frying.
How to make Aloo Pakora?
Prepare the potatoes
Wash and peel Potatoes. Cut the potatoes into slices and transfer them into a bowl of water.
Dry the potato slices on a paper towel or dish towel for 10-15 minutes to dry completely.
Make the Batter
In a bowl add the besan, rice flour, crushed ajwain/carom seeds, red chili flakes, turmeric powder, and salt. Whisk the dry ingredients together.
Add a small amount of water (¼ cup) to make a thick paste. Set aside for 5-10 minutes
Coat the Potatoes & Fry the Aloo Pakoras
Meanwhile, in a large pan, add oil and heat on medium heat.
Once the oil is hot, dip each potato slice into the batter, then carefully transfer to the hot oil. Repeat with the remaining potato slices.
Cook for a couple of minutes, then flip the potato slices. Cook until both sides are golden.
Work in batches if needed, do not overcrowd the pan.
Once golden brown, remove the aloo pakora with a slotted spoon and transfer to a plate lined with a paper towel to absorb the excess oil.
Tips and Serving Suggestions
Aloo Pakora is a great tea-time snack, best served hot and fresh.
To keep the aloo pakoras fresh, if not serving immediately:
- Turn on the oven on low heat (250ºF to 300ºF) and leave it on a tray uncovered.
- Make sure not to cover the pakoras as steam will make them soggy.
Soggy pakoras can be a result of a batter that is too wet, or if the oil is not hot enough when frying.
Make sure to rest the batter before coating the pakoras, and if the batter is too thin, then add a little more besan or rice flour.
For crispy pakoras make sure that the oil is at the right temperature. If the oil is not hot enough, the pakoras will absorb too much oil, and if the oil is too hot, the pakoras will burn.
After frying the aloo pakoras, make sure to drain all the excess oil using a slotted spoon.
Serving suggestions for aloo pakora
- These aloo pakoras are best served hot and fresh.
- Serve with a side of green chutney or imli (tamarind) chutney
- Aloo Pakoras make a great snack with a cup of tea like our favorite karak chai or adrak chai (ginger tea).
If you’re looking for more classic snack ideas, here are some of our favorites:
- Thepla: Wheat Flour & Brown Sugar Cookies (with Air Fryer Option)
- Cornflake Chivda: Indian Snack Mix
- Nankhatai: Cardamom Shortbread Cookies
- Masala Cashews
- Shakarpara: Bite-sized Sugar Cookies (With Air-Fryer Option)
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Aloo Pakora
Ingredients
- 2 medium potatoes
- ¾ cup Besan chickpea flour
- ¼ cup rice flour
- Salt as per taste
- 1 teaspoon ajwain/carom seeds slightly crushed
- 1 teaspoon crushed chilli flakes
- ½ teaspoon turmeric powder
- Oil to fry
Instructions
- Wash and peel Potatoes. Cut the potatoes into slices and transfer them into a bowl of water. Dry the potato slices on a paper towel or dish towel for 10-15 minutes to dry completely.
- In a bowl add the besan, rice flour, crushed ajwain/carom seeds, red chili flakes, turmeric powder, and salt. Mix well.
- Add a small amount of water (¼ cup) to make a thick paste. Set aside for 5-10 minutes
- Meanwhile, in a large pan, add oil and heat on medium heat.
- Once the oil is hot, dip each potato slice into the batter, then carefully transfer to the hot oil. Repeat with the remaining potato slices. Cook for a couple of minutes, then flip the potato slices. Cook until both sides are golden.
- Work in batches if needed, do not overcrowd the pan.
- Once golden brown, remove aloo pakora with a slotted spoon and transfer to a plate lined with a paper towel to absorb any excess oil.
- Serve fresh with green chutney or imli chutney.