Aloo Pakora recipe or the aloo bajji recipe with step by step photos and video is a tasty and amazingly delicious snack which is just perfect with your evening tea. Aloo pakora is basically Indian fritters made with gram flour and potatoes.
Pakoras are often served in road side stalls or restaurants. Quite popular during the monsoon time, the pakoras are perfect with a cup of tea during a rainy day. The recipes for making pakoras have more or less the same Indian spices but each State of India has it’s own variation in making pakoras, but the method is pretty much the same.
what is the english name of pakora
The pakora is also called as pakoda, pakodi, fakkura, bhajiya, bhajji or ponako in different regions. It is nothing but deep-fried fritters made with the gram flour. Different kind of pakoras are made using different ingredients. You can check out the onion bhaji, cashew pakoda on my blog.
what is aloo pakora recipe
Aloo pakora recipe or aloo bajji recipe is a type of Indian fritter made with besan and potatoes. The potatoes are first fried lightly, then coated with the besan paste and again fried till golden brown. It is a very famous dish of India and found at most of the roadside eateries.
You can also make them at home pretty easily. They require no preparation time ahead and can be cooked & relished immediately.
what is besan
Besam is the name of gram flour in English. It is made from the chana dal or the bengal gram. You can easily get the besan from the supermarkets or you can prepare them at home. If you have a mill nearby, you can try making your own besan. Just keep the chana dal under the hot sun for a few hours and grind into a fine powder.
how to get the potato cooked inside the potato bajji
The most common mistake that any new cook can make is undercooking the potatoes inside the bajji. There are three ways to get the perfectly cooked bajjis.
- The first method is: Make very thin slices of the potatoes and coat with batter. Fry on low heat till the potato bajji turns golden brown.
- The second method is: Cut the potato into thick slices, and half boil them. Allow them to cool and coat with the batter and fry.
- The third method and my preferred method is: Cut the potato into thick slices and half fry them. Allow the potato slices to cool for sometime before coating with batter.
Whether you are boiling or frying the potatoes, do not overboil or over-fry them. Just half-boil or half-fry would be sufficient. We do not want to end up with hard aloo pakora.
How do you make crispy aloo bajji
For getting the perfect crispy aloo bajji recipe, add rice flour to the ingredients. It will not only enhance the flavor but also give nice crispiness to your aloo pakora recipe. Adding the rice flour also makes the pakoras melt in the mouth while retaining the crunchiness.
You can also try adding a 2 tsp of semolina or rava for extra crispiness too. Always remember to cook on medium heat. If you fry them on high heat, the pakoras would burn outside and stay raw inside.
what are the ingredients for aloo pakora
- Besan: The main ingredient for this recips is the besan or gram flour. It is easily available in the supermarkets or can be made at home.
- Potato: As the name of the recipes says, the next important ingredient is the potato. Cut them in to thin slices, half boil or half-fry them for getting perfectly cooked pakoras.
- Rice Flour: This is very necessary to get the melt in the mouth texture and yet stay crsipy.
- Baking Soda: Just a little and not more. If you add more soda, your aloo pakora will just fall apart.
- Spices: Rest of the ingredients are used for enhanced flavor and taste.
Step By Step Pictorial of making the potato bajji recipe
- Take the besan, rice flour, salt, red chili powder, turmeric powder and baking soda in a large enough bowl.
- Add just enough water to make a thick batter.
- Mix well to break any lumps from it. If you have lumps the besan wouldn’t have dissolved and would leave a bad taste in the mouth. So ensure to break any lumps from the batter to make a smooth paste.
- Cut the potatoes into thick slices. Fry in oil till they are half done. Please remember not to cook them fully.
- Allow the potato slices to cool for some time and dip them in the batter. Coat well with batter and place coated potato in hot oil.
- Fry until golden brown in color. Serve hot with mint chutney or tomato ketchup.
Serving Suggestions:Serve hot immediately. You can serve this aloo pakora as it is or with mint yogurt chutney and ketchup. You can also serve as a snack along with chicken pakora. |
Let’s get started with the Aloo Pakora recipe, Aloo Bajji recipe
Aloo Pakora recipe, Aloo Bajji recipe
Watch the Video
What You Need:
- 1 large potatoes, peeled and cut into thick slices
- 1 cups gram flour / besan
- 2 tbsp rice flour
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp ginger garlic paste
- pinch of baking soda
- 1/2 tsp salt, or to taste
- oil for frying
How To Make:
- After cutting the potatoes into slices, soak them in salty water. Make sure that the slices are little thick.
- Fry the potato slices in hot oil till half cooked. Remove from oil, and allow them to cool down a little bit.
- Make a batter of besan, rice flour, turmeric powder, red chili powder, ginger garlic paste, baking soda and salt with water into a thick batter.
- Dip the potato slices in the thick batter and fry them again in oil till golden brown in color.
- Serve hot with some ketchup or mint chutney.
Signing off until next time,
Fareeha.
This recipe was originally published in March 2016. Step by step photos and video have been added for better understanding for the readers. The recipe has been made printable in October 2018.
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Aniesa says
Do I need to fry them half before coating behsan mix
Fa's Kitchen says
Yes, so that they are cooked through.