How to make Crispy Aloo Pakoras - Cubed potato and onion mixed with gram flour and other herbs and deep fried twice to make them crisp.

This recipe is contributed by Member Renu Gurbani.

Main Ingredients : Potato (आलू), Onion (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

Crispy Aloo Pakoras Recipe Card

Crispy Aloo Pakoras
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Crispy Aloo Pakoras checkout Dilli Aloo Kachalu Chaat, Aloo Ki Tikki, Potato Pancakes, Batata Vada - Street Food . You can also find more Snacks and Starters recipes like Spring Onion and Pimento Quesadilla, Yeral Varuval, Grilled Chicken Sandwich, Mixed Vegetable Usli.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Crispy Aloo Pakoras Recipe

  • Potato cut into 1 inch cubes 1 small

  • Onion finely chopped 1 small

  • Gram flour (besan) 2 cup

  • Green chillies finely chopped 2

  • Ginger finely chopped 1/2 piece

  • Cumin seeds 1/2 teaspoon

  • Coriander seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoon

  • Oil to deep fry

Method

Step 1

Mix potato, onion, gram flour, green chillies, ginger, cumin seeds, coriander seeds, fennel seeds, soda, salt, coriander leaves.

Step 2

Add sufficient water to make thick batter.Heat oil in a kadai. Drop a spoonful of batter in oil and deep fry the pieces till three fourth done.

Step 3

Drain on an absorbent paper.Break into smaller pieces and refry in the same oil till crisp and cooked. Drain on an absorbent paper. Serve hot with tomato ketchup or mint chutney.