Samia Food Diaries | How To Make Crispy Aloo Pakora’s Recipe | Easy & Quick Cook Aloo Pakora's

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 potatoes into thin rounds.

Soak potato slices in water for 10 minutes to remove excess starch.

Drain potatoes and pat dry with a kitchen towel.

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

Add water gradually to the flour mixture to form a thick batter.

Fold in chopped cilantro and green chilies into the batter.

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

Dip each potato slice into the batter, ensuring it's well coated.

Carefully place coated potato slices into the hot oil, frying in batches.

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

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

Serve hot with chutney or sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens