Aloo Pakora Recipe | Indian Potato Fritters | Aloo Bajji | Potato Bajji | Monsoon Snacks | Snacks

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a nutty flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a more common herb and can be less expensive.

Peel and slice the potatoes into thin rounds.

In a bowl, combine besan, rice flour, turmeric powder, chili powder, chaat masala, asafoetida, ginger garlic paste, and salt.

Add water gradually to the flour mixture to form a thick batter (not explicitly mentioned, inferred).

Dip each potato slice into the batter, ensuring it's well coated (not explicitly mentioned, inferred).

Heat oil in a deep frying pan over medium heat until shimmering.

Carefully place coated potato slices into the hot oil, frying in batches (not explicitly mentioned, inferred).

Fry until golden brown and crispy, about 4-5 minutes per batch (not explicitly mentioned, inferred).

Remove pakoras with a slotted spoon and drain on paper towels (not explicitly mentioned, inferred).

Serve hot with chutney or sauce (not explicitly mentioned, inferred).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens