Aloo Pakora, or potato fritters, are a popular snack across South Asia, especially during the rainy season or as an evening treat. These pakoras consist of thin potato slices dipped in a seasoned chickpea flour batter and deep-fried until crisp. They’re known for their crunchy exterior and soft, flavorful interior, seasoned with spices like turmeric and chili powder. Served hot with chutneys or ketchup, Aloo Pakora is a comforting snack that pairs perfectly with a cup of hot tea, making it a favorite during gatherings or simply as a delightful treat to enjoy at home.
Ingredients You’ll Need
- 2 large potatoes, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt
- Water as needed to make a smooth batter
- Oil for deep frying
Step-by-Step Instructions
- In a bowl, mix chickpea flour, chili powder, turmeric, and salt. Gradually add water to make a smooth, thick batter.
- Heat oil in a deep frying pan over medium heat.
- Dip each potato slice into the batter, ensuring it is well coated, and then carefully drop it into the hot oil.
- Fry the pakoras in batches until they are golden and crispy, turning them occasionally for even cooking.
- Drain on paper towels and serve hot with your favorite chutney or ketchup.
Dive into the comforting world of Aloo Pakora, where thinly sliced potatoes are dipped in a seasoned chickpea flour batter and fried to golden perfection. Our recipe will guide you through creating the ideal batter consistency and achieving that irresistible crunch. Infused with spices like turmeric, chili powder, and ajwain, these pakoras offer a warm, spicy kick that complements the mild, starchy goodness of potatoes. Serve these delightful fritters with chutney or ketchup for a satisfying snack or appetizer.
Aloo Pakora is more than just a tasty treat; it’s a versatile dish that brings people together, especially during monsoon season or festive occasions.
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