Aloo pakoda also known as aloo bajji or potato fritters, is a very popular snack in India. This snack is loved in monsoons or in winters, with a cup of tea/coffee.
Aloo Pakoda
Ingredients (3-4 servings)
- Potato (Aloo) – 2 small
- Gram Flour (Besan) – 1 cup
- Rice Flour – 2½ tbsp
- Ajwain (Carom Seeds) – ¼ tsp
- Red Chilli Powder – ¼ tsp
- Garam Masala Powder – ¼ tsp
- Asafoetida/Hing – a pinch
- Water – ⅔ cup (approx)
- Coriander leaves – 1 tbsp (chopped)
- Green Chillies – 1 (finely chopped)
- Chaat Masala Powder – for sprinkling on the pakoras
- Baking Soda – a pinch (optional)
- Salt – to taste
Method
- Wash and peel the potatoes and slice them into thin slices, and keep them in cold water.
- In a bowl, mix gram flour, rice flour, ajwain, red chilli powder, garam masala, hing.
- Add water (little at a time) to make a paste, not too thick nor too thin.( by adding little water at a time, lumps will not be formed).
- Add coriander leaves and green chillies, mix well.
- Heat oil in a kadai.
- Add 1 tsp of hot oil to the gram flour batter and mix well. (Adding hot oil to the batter results in crisp pakodas).
- When the oil is medium hot dip each potato slice in the batter and place it gently in hot oil.
- Fry 5-6 potato slices at a time.
- Fry them till they are golden brown from both sides.
- Drain the pakoras on paper towels to remove excess oil.
- Finish off the remaining aloo pakoras in the same way.
- Sprinkle some chaat masala powder.
- Serve aloo pakoras with coriander chutney or tomato sauce.
NOTE: Check that the oil is medium hot or not – If you drop a tiny drop of batter into oil and it comes on the top after 1-2 seconds then oil is ready to deep fry. if it comes on top immediately then oil is too hot. If it takes longer time then oil is not enough hot.
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