Aloo pakora/fritters recipe. How to make aloo pakora/fritters.

How to make aloo pakora/fritters.

Aloo pakora recipe- Aloo fritters recipe. Aloo bhajia recipe.

Ingredients(1 cup = 250 ml)

4 medium to large potato (aloo)

1 cup gram flour/chickpea flour (besan)

2 tablespoons corn flour/ rice flour/ ararote powder

½ teaspoon cumin seeds (zeera)

1 teaspoon red chili powder (lal mirch powder)

1/2 cup water

½ to 1 teaspoon chaat masala powder for sprinkling on the pakoras

1 pinch baking soda, optional
Oil for frying



Add water to the Besan.
Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
Add the Chili powder, corn flour/rice flour/ararot powder, cumin seeds and salt and stir the batter. Slice the potatoes very thinly, not thicker than 1/4 of an inch. Do not use any type of potato slicer as the slices will be too thin and pakoras/fritters will become crisp from inside and not soft.
At this point test one slice of potato in the batter.
There should just be a thin coat of batter.
Heat the oil in a pan. Add a pinch of batter in hot oil. if the batter comes up too quickly then the oil is too hot and if it does not come up or come up too slowly then oil is not hot enough. It should come up steadily and should take only 1-2 seconds.
Use a larger frying pan so that you have more surface area.
The oil doesn't need to be too deep since the potato slices are very thin.
Dip the potato slices in the batter and fry them on medium heat till they are golden brown.
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
Fry all the aloo pakoras this way till golden from both the sides. keep a bowl of water on the work surface, so that you can quickly rinse your batter coated fingers in the bowl and then dry them with a kitchen towel. this way your hands will be less messy while making the pakora/fritters.
Sprinkle the chat chat masala on pakoras and serve hot with Indian masala chai.