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!
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.