Aloo Pakora | Alu Bhajiya | Potato Pakoda | Aloo ka Pakora | How to make aloo pakoda | Batata bhajji with step by step instructions
A crispy layer on the outside and melt in your mouth soft potato inside, this Aloo Pakora | Alu Bhajiya | Potato Pakoda | Aloo ka Pakora is vegan, gluten free, deep fried potato fritters that are favorite with Indians.
This can be served as side dish, snack or appetizers along with Dhania pudina chutney/ Coriander mint green chutney and masala chai or coffee.
Aloo pakora is a popular Indian tea time snack made with Potatoes that are coated with gram flour along with some spices.
The best time to enjoy them is during monsoon, winters, and iftar parties during Eid.
Similarly, Sindhi sanna pakoda/Onion fritters, a traditional Sindhi cuisine recipe can be the best accompaniment for rainy days/winters with hot cup of tea/coffee.
Aloo Pakora | Alu Bhajiya | Potato Pakoda | Aloo ka Pakora, all these are same?
Yes. Aloo Pakora is known by many names in different languages in different parts of India.
Be it Potato Bhajia, Potato Fritters, Batata bhajji or aloo Pakora, they all are the same.
These potato fritters are easy to make that even a beginner can pull it off with so much of ease.
The best thing, these get ready in no time. Just peel and slice your potatoes, soak it in salt water for a while till you make gram flour batter.
Just dip potato slices in batter and deep fry, that’s it.
Ingredients used to make Aloo Pakora
The main ingredient to make this pakora is Aloo/potato, of course.
Here, thinly sliced potatoes dipped in besan ka ghol (gram flour batter) that is spiced with salt, turmeric powder and red chili powder.
In addition to that, Rice flour is the secret ingredient used to make this pakoda ultra crisp. Use it and see the difference. I prefer to add fresh coriander leaves that lends a beautiful flavor to these pakoda.
Why you should try these?
The reasons are many. They are super easy to make, taste delicious, get ready in no time, loved by almost everyone and perfect to serve during rainy season or in winters.
In the last I would suggest you to have a look into my Snacks recipes collection.
Learn how to make perfect crisp aloo pakora following this easy recipe that you must try!
Step by step instructions and pictorial presentation to make Aloo Pakora | Alu Bhajiya | Potato Pakoda | Aloo ka Pakora
To begin with, first we will get the potatoes ready. Peel, wash and slice it with mandolin slicer or with knife into thin slices. Make sure not to slice potatoes very thin.
Fill a bowl with water which has salt and red chili powder in it. Submerge the potato slices into it. Keep it aside.
Meanwhile to make pakoda batter, in a large bowl add gram flour, rice flour, minced chili, chopped fresh coriander leaves, salt, red chili powder and turmeric powder.
Slowly and gradually add water to make a lump free semi thick, flowing consistency batter.
To fry pakoda, heat a pan with enough oil in it. Once the oil becomes hot, lower the flame.
Add soda bi Carb to besan batter and whisk well. When frying, drain the potato slices from water, dip them one by one in the batter and drop them gently in hot oil.
Make sure to fry 3 to 4 pieces at a time and not to over crowd the pan.
Fry on medium to low heat until nicely browned and crispy.
Drain the fried pakoras on a plate that is lined with kitchen tissue.
Sprinkle some chaat masala and some red chilli powder (this step is optional) all over the pakoda and serve hot.
Serve these Aloo Pakoras with Green chutney, Garlic and Coconut chutney or Imli ki khatti meethi chutney along with a cup Chai or coffee.
You can also stuff these pakoda in between Pav or Bread. For that Spread some green chutney on bread/pav and place aloo pakora in between and enjoy them as a sandwich for your evening snack.
Recipe Link 🔽
Aloo Pakora | Alu Bhajiya | Potato Pakoda | Aloo ka Pakora | How to make aloo pakoda | Batata bhajji
Ingredients
- 2 Potatoes big sized
Batter :
- 1 cup Besan /gram flour
- 2 tbsp Rice Atta
- 1 tsp green chili minced
- Salt to taste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Coriander leaves
- 1 cup Water or as required
- 1/8 tsp Soda-bi-carb
Instructions
- To begin with, first we will get the potatoes ready. Peel, wash and slice it with mandolin slicer or with knife into thin slices. Make sure not to slice potatoes very thin.
- Fill a bowl with water which has salt and red chili powder in it. Submerge the potato slices into it. Keep it aside.
- Meanwhile to make pakoda batter, in a large bowl add gram flour, rice flour, minced chili, chopped fresh coriander leaves, salt, red chili powder and turmeric powder.
- Slowly and gradually add water to make a lump free semi thick, flowing consistency batter.
- To fry pakoda, heat a pan with enough oil in it. Once the oil becomes hot, lower the flame.
- Add soda bi Carb to besan batter and whisk well. When frying, drain the potato slices from water, dip them one by one in the batter and drop them gently in hot oil.
- Make sure to fry 3 to 4 pieces at a time and not to over crowd the pan.
- Fry on medium to low heat until nicely browned and crispy.
- Drain the fried pakoras on a plate that is lined with kitchen tissue.
- Sprinkle some chaat masala and some red chilli powder (this step is optional) all over the pakoda and serve hot.
- Serve these Aloo Pakoras along with Green chutney, Garlic and Coconut chutney or Imli ki khatti meethi chutney along with a cup Chai or coffee.
- You can also stuff these pakoda in between Pav or Bread. For that Spread some green chutney on bread/pav and place aloo pakora in between and enjoy them as a sandwich for your evening snack.
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Happy Cooking
Regards❤️
Lata
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