Aloo Pakora Recipe | Aloo Bajji | Potato Pakoda
Aloo Pakora Recipe | Aloo Bajji | Potato Pakoda – Street Style with detailed photo and video recipe. Potato Bajji is a simple potato-based deep-fried snack made with a spiced besan or chickpea flour coating. It, also known as potato fritters, can be an ideal evening snack with a cup of tea or perhaps as a crispy side dish for lunch or dinner. The same recipe can be modified with veggies like brinjal, sweet potato, baby corn, etc.
Aloo Pakora Recipe | Aloo Bajji | Potato Pakoda – Street Style with step-by-step photo and video recipe. Perhaps one of the easiest pakora or Indian fritters recipes made with thin slices of potatoes. The besan batter used in this recipe is a standard deep-fried batter and can be used for any choice of veggies.
Everyone loves Bajji recipes; nothing can beat a hot, crispy, vegetable-based bajji. These Bajji pakoras are generally prepared during the wet season or winter season, especially to beat the cold weather. Notably, the Mirchi Bajii recipe is hugely popular because of its savoury and spicy taste. There aren’t restrictions when choosing vegetables. Hence, there are several flavours and varieties of pakora recipes. One hugely popular recipe is aloo pakora or potato pakora because of its mild, lip-smacking, savoury taste. It is often consumed as it is with tomato ketchup but tastes excellent when sandwiched between pav or bread.
The recipe for aloo pakora is straightforward, yet there are some suggestions and recommendations. Firstly, I would heavily recommend using a slicer to slice the peeled potatoes thinly. Alternatively, you can use a sharp knife to slice it thinly with extra care. Moreover, do not forget to wash it with cold water to remove excess starch from potatoes. Secondly, I have added chaat masala to the besan batter for the extra zing or chatpata taste. But it is optional; you can replace it with garam masala + amchur powder. Finally, baking soda is optional and is added for extra puffiness. Also, deep frying does not take much time, so it is better to fry these deep whenever required.
Finally, visit my other Deep Fried Snacks Recipes Collection with this aloo pakora recipe. It includes palak pakora, onion pakora, corn pakora, stuffed mirchi bajji, baby corn 65, mushroom 65, gobi 65, bread pakora, veg bonda and aloo bonda recipe. Further, visit my other similar recipes collection,
About Aloo Pakora
It is a fascinating, tasty, deep-fried snack recipe made with thin slices of potatoes dipped in spicy, lip-smacking chickpea flour batter. Aloo Pakora, most commonly known as potato bajji, is a classic Indian cuisine or street food recipe served with various sides and condiments. The combination of spicy besan batter with soft, thin-sliced potatoes makes it a tasty snack when served with tea or coffee.
Aloo Pakora or Potato Pakoda recipe is straightforward, with essential ingredients available in any kitchen pantry. However, the recipe can be altered by using different types of coating and stuffing. Green chutney can be applied as a stuffing inside the potatoes to make them more lip-smacking. In addition to besan flour, rice and corn flour can be added to make it crisp and crunchy. Also, the same batter can be used with other vegetables to make individual pakoras.
Video Recipe
Recipe Card for Aloo Pakora
Aloo Pakora Recipe | Aloo Bajji | Potato Pakoda – Street Style
Easy Aloo Pakora Recipe | Aloo Bajji | Potato Pakoda – Street Style
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Firstly, peel the skin of the potato and slice it thinly.
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Soak the slices in the water to remove the excess starch.
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Remove the potato slices from the water and rub with a cloth to remove excess water. Keep aside.
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In a bowl, take 1 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing and ½ tsp salt.
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Now add water slowly and mix using a whisk to prevent any lumps.
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Add ¼ tsp baking soda, 2 tbsp coriander and mix well. Pakora batter is ready to prepare pakoda.
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Dip the potato slice in batter, and deep fry in hot oil keeping the flame on medium.
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Stir occasionally, until the pakoda turns golden brown and crispy
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Finally, drain off and enjoy Aloo Pakora Recipe with green chutney.
Calories: 180kcalCarbohydrates: 28gProtein: 10gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 513mgPotassium: 413mgFiber: 5gSugar: 4gVitamin A: 193IUVitamin C: 8mgCalcium: 37mgIron: 3mg
How to Make Aloo Pakora with Step-by-step Photos
- Firstly, peel the skin of the potato and slice it thinly.
- Soak the slices in the water to remove the excess starch.
- Remove the potato slices from the water and rub with a cloth to remove excess water. Keep aside.
- In a bowl, take 1 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing and ½ tsp salt.
- Now add water slowly and mix using a whisk to prevent any lumps.
- Add ¼ tsp baking soda, 2 tbsp coriander and mix well. Pakora batter is ready to prepare pakoda.
- Dip the potato slice in batter, and deep fry in hot oil keeping the flame on medium.
- Stir occasionally, until the pakoda turns golden brown and crispy.
- Finally, drain off and enjoy Aloo Pakora Recipe with green chutney.
Notes
- Firstly, make sure to slice the aloo thin, else the rawness of potato will remain.
- Also, you can add 1 tbsp of corn flour to keep the pakoda crispy longer.
- Additionally, deep fry in hot oil, keeping the flame on medium to keep the pakoda crispy and not oily.
- Finally, Aloo Pakora Recipe tastes great when served hot.
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