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Crispy Aloo Pakora

By Alishba Hamza

Crispy Aloo Pakora
Non-Veg
  • Serving: 10
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Ready in: 55 minutes

Crispy, golden, and irresistibly delicious – these aloo pakoras are made with a secret blend of ingredients that give them the perfect crunch outside and a soft, flavorful bite inside. A must-try for tea time, ramadan iftar, or rainy evenings!

Ingredients
Step by step method
Step 1

Prepare the Batter: In a bowl, combine besan, rice flour, dry coriander, chili powder, salt, turmeric, ajwain, baking soda, and warm oil. Gradually add warm water to make a smooth, slightly thick batter (should coat potato slices well).

Step 2

Prepare the Potatoes: Drain the soaked potatoes and pat them dry with a clean cloth.

Step 3

Fry the Pakoras: Heat oil in a deep pan on medium flame. Dip each potato slice into the batter and gently slide into hot oil. Fry until golden brown and crispy, turning sides for an even “bulky” puffed look.

Step 4

Serve hot with mint chutney, imli chutney, or ketchup.

Tips & variations
  • Always soak potato slices in cold water to remove excess starch.
  • Adding warm oil to the batter helps create a crisp texture.
  • Fry on medium flame (not high), so pakoras cook through and stay crunchy.

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Measurements
  • 1 cup = 250 ml

  • 1/2 cup = 125 ml

  • 1/3 cup = 83 ml

  • 1/4 cup = 62 ml

  • 1 Pinch = 1/8 Teaspoon
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