Aloo Pakoda Recipe/How To Make Crispy Aloo Pakoda/Potato Pakora In Just 10 Minutes/Parvatis Kitchen.

Peel and thinly slice the potatoes. Soak them in water to prevent browning.

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

Gradually add water to the dry ingredients to make a smooth batter. The batter should be thick enough to coat the potatoes.

Heat oil in a deep frying pan over medium heat.

Remove the potatoes from the water and pat them dry with a kitchen towel.

Dip each potato slice into the batter, ensuring they are well coated.

Carefully drop the coated potato slices into the hot oil, frying in batches to avoid overcrowding.

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

Remove the pakodas with a slotted spoon and drain on paper towels to remove excess oil.

Serve hot with green chutney or ketchup.

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