Easy and Quick Aloo Pakora Recipe by Tiffin Box | | Potato Pakoda | Ramadan | Iftar

In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, cumin seeds, and salt.

Gradually add water to the dry ingredients to form a smooth batter.

Add the thinly sliced potatoes to the batter and mix well to coat the potatoes evenly.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, carefully drop spoonfuls of the potato mixture into the oil.

Fry the pakoras in batches, making sure not to overcrowd the pan.

Fry until they are golden brown and crispy, about 4-5 minutes per batch.

Remove the pakoras with a slotted spoon and drain on paper towels.

Serve hot with chutney or sauce of your choice.

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