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.
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.
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.
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.
- 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
- Wash the potatoes and slice it round thin using slicer and keep it in water.
- In a mixing bowl, add besan, rice flour, carrom seeds, turmeric powder, red chili powder, salt and baking soda.
- Mix the dry ingredients very well, then add required water and make smooth, but thick batter it should be pourable but not runny.
- Now heat the oil in a deep pan.
- Remove the soaked potatoes slices over the kitchen paper towel,
- Dip each slice into the batter and drop carefully into the hot oil, deep fry the coated potatoes slices into the small-small batches.
- 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.
- Aloo Pakora is ready, sprinkle some chat masala and serve with green and sweet chutneys for tea time snack and enjoy.
Add little suji/semolina if you want to feel the little crunch.
You can peel the skin of potatoes if you don’t like.
