Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Aloo Pakora Recipe

Aloo Pakora Recipe

Aloo Pakora is also known as Aloo Bajji, it is a most popular street food all over India mostly sold in a roadside stall or in a small café. Every corner of pakora wala sells this classic snack. Aloo pakora is so easy to make and it tastes delicious with tea. It is perfect teatime snack. Crispy outside and soft inside Aloo pakora or Aloo Bajji Recipe is a popular teatime snack enjoyed across all over the country specially in rainy season.

Aloo Pakora Recipe

Pakora is also called pakoda, pakodi, fakkura, bhajiya, bhajji, bhaji or ponako, is a fried snack (fritter), originating from Indian subcontinent. It is a popular snack across the Indian subcontinent, where it is served in restaurants and sold by street vendors. It is also often found in Indian restaurants as well as South Asian restaurants in western countries.

In India, particularly in Gujarat, pakora are known as Bhajiya, which is one of the most popular food in Gujarat. In Maharashtra, it is known as bhaji, in Karnataka and Andhra Pradesh, such preparations are known as bajji rather than pakora. Usually, the name of the vegetable that is deep-fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep-fried. In these Indian states, pakoda is taken to mean a mix of finely chopped onions, green chilis, and spices mixed in gram flour. This is then rolled into small balls or sprinkled straight in hot oil and deep-fried. Pakodas are very crisp on the outside and medium soft to crisp inside.

Aloo Pakora Recipe

Pakoras are created by choosing one or two main ingredients, such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper. They are also occasionally prepared with bread. Dipped in a batter made from gram flour and then deep-fried. The most popular varieties include pyaz pakora/Kanda Bhaji made from onion, and aloo pakora made from potato. Other variations include palak pakora from spinach and paneer pakora made from paneer.

Ingredients:
• 2-3 Medium Sized Potatoes
• 2 cup Besan/Chickpeas Flour
• ¼ cup Rice Flour
• ¼ tsp Carrom Seeds/Ajwain
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• ¼ tsp Baking Soda
• Salt
• Oil for Frying

Method:
1. Wash the potatoes and slice it round thin using slicer and keep it in water.
2. In a mixing bowl, add besan, rice flour, carrom seeds, turmeric powder, red chili powder, salt and baking soda.
3. Mix the dry ingredients very well, then add required water and make smooth, but thick batter it should be pourable but not runny.
4. Now heat the oil in a deep pan.
5. Remove the soaked potatoes slices over the kitchen paper towel,
6. Dip each slice into the batter and drop carefully into the hot oil, deep fry the coated potatoes slices into the small-small batches.
7. Deep fry the pakora till it rise puffy and look golden brown both sides on medium flame, drain the pakoras and place it on kitchen towel to excess the extra oil.
8. Aloo Pakora is ready, sprinkle some chat masala and serve with green and sweet chutneys for tea time snack and enjoy.

Aloo Pakora Recipe

Tips:
• You can add ginger garlic paste into the batter if you like the taste.
• Add little suji/semolina if you want to feel the little crunch.
• You can peel the skin of potatoes if you don’t like.

Aloo Pakora Recipe

 

Aloo Pakora Recipe
 
Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Aloo Pakora is also known as Aloo Bajji, it is a most popular street foodall over India mostly sold in a roadside stall or in a small café. Every corner of pakora wala sells this classic snack. Aloo pakora is so easy to make and it tastes delicious with tea. It is perfect teatime snack. Crispy outside and soft inside Aloo pakora or Aloo Bajji Recipe is a popular teatime snack enjoyed across all over the country specially in rainy season.
Author: Binjal Pandya
Recipe type: snack
Cuisine: Indian
Serves: 3-4
Ingredients
  • 2-3 Medium Sized Potatoes
  • 2 cup Besan/Chickpeas Flour
  • ¼ cup Rice Flour
  • ¼ tsp Carrom Seeds/Ajwain
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • ¼ tsp Baking Soda
  • Salt
  • Oil for Frying
Instructions
  1. Wash the potatoes and slice it round thin using slicer and keep it in water.
  2. In a mixing bowl, add besan, rice flour, carrom seeds, turmeric powder, red chili powder, salt and baking soda.
  3. Mix the dry ingredients very well, then add required water and make smooth, but thick batter it should be pourable but not runny.
  4. Now heat the oil in a deep pan.
  5. Remove the soaked potatoes slices over the kitchen paper towel,
  6. Dip each slice into the batter and drop carefully into the hot oil, deep fry the coated potatoes slices into the small-small batches.
  7. Deep fry the pakora till it rise puffy and look golden brown both sides on medium flame, drain the pakoras and place it on kitchen towel to excess the extra oil.
  8. Aloo Pakora is ready, sprinkle some chat masala and serve with green and sweet chutneys for tea time snack and enjoy.
Notes
You can add ginger garlic paste into the batter if you like the taste.
Add little suji/semolina if you want to feel the little crunch.
You can peel the skin of potatoes if you don’t like.
3.5.3251

 

Aloo Pakora Recipe was last modified: September 27th, 2019 by Binjal's VEG Kitchen

Like this:

Like Loading...
09/27/2019   Binjal's VEG Kitchen
  Uncategorized     appetizer, chaat, easy, eggless, gluten free, indian, kids friendly, side dish, Snack, vegan
  • Chana Chaat Recipe
  • Upvas Aloo Kachori

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen

binjalsvegkitchen

Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
.
.
.
#indianfoodstories #indianfood #indianfoodbloggers #indianphotographers #indiancuisine #indianfoodlovers #indianfoodstories #indianfestival #makarsankranti #lohri #indiansweets #indiandessert #foodtalkindia #northindianfood #tasteofhome #tasteofindia #mumbaifood #delhifood #mumbaifoodie #delhifoodie #laddoo #laddu #gajak #desifood #dessertsofinstagram #eattheworld #eatingfortheinsta #madefromscratch #energyballs
Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
.
@binjalsvegkitchen #binjalsvegkitchen 
.
#indianfood #indianfoodie #indianfoodbloggers #instafood #foodstagram #foodtalkindia #mumbaifoodie #mumbaifood #suratfood #undhiyu #makarsankranti #gujaratifood #gujjufood #delhifoodie #delhifood #streetfood #streetfoodindia #northindianfood #tasteofhome #tasteofindia #desifood #desikhana #gharkakhana #madefromscratch #eatingfortheinsta #eattherainbow #eattheworld #winterfood
Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
.
Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
.
Recipe on my blog please check blog link in my profile!!
.
.

http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
.
.
.

 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
.
@binjalsvegkitchen #binjalsvegkitchen 
.
.
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

Stay Updated !

‹ › ×
    Copyright © 2015-2019 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
    %d bloggers like this: