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Aloo Pakoda

Aloo Pakoda are deep-fried potato fritters coated in a spiced chickpea flour batter. The potatoes are sliced and dipped into the flavorful batter, then fried until golden brown, resulting in a crispy exterior and tender interior. The final dish is aromatic, crunchy, and slightly chewy, with a rustic, irregular shape.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium potatoes thinly sliced
  • 1 cup chickpea flour also called besan
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water to make batter
  • 2 cups vegetable oil for frying

Equipment

  • Mixing bowl
  • Wok or deep frying pan
  • Slotted spoon

Method
 

  1. Place the sliced potatoes in a large mixing bowl. Sprinkle with a pinch of salt and toss to coat evenly. Let sit for a few minutes to slightly soften and release moisture.
  2. In a separate bowl, combine chickpea flour, turmeric, chili powder, garam masala, salt, and black pepper. Mix well to evenly distribute the spices.
  3. Gradually pour water into the spice mixture while stirring with a whisk or spoon. Continue until a smooth, thick batter forms that can coat the potato slices without dripping excessively.
  4. Add the potato slices into the batter and gently fold to coat each piece thoroughly, ensuring an even layer of batter sticks to them.
  5. Heat the vegetable oil in a deep frying pan over medium-high heat until it appears shimmering and small bubbles form around a test piece of batter, about 350°F (175°C).
  6. Carefully drop the coated potato slices into the hot oil, working in batches to avoid overcrowding. Use a slotted spoon to gently lower them into the oil.
  7. Fry the pakoras, turning occasionally with a slotted spoon, until they are golden brown and crispy on all sides, about 4–6 minutes.
  8. Use a slotted spoon to remove the fried pakoras and transfer them to a paper towel-lined plate to drain excess oil.
  9. Repeat the frying process with remaining batter and potato slices until all are cooked, maintaining the oil temperature as needed.
  10. Serve the hot, crispy Aloo Pakoda with fresh cilantro, green chilies, or your favorite chutney for dipping.

Notes

Ensure the oil is hot enough before adding the pakoras to prevent sogginess. You can adjust spice levels according to your preference.