Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, aloo pakora. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Aloo Pakora is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Aloo Pakora is something that I have loved my entire life.
Aloo pakora or aloo bajji recipe - thin potato slices are coated with besan, rice flour batter and the deep fried till crisp. You can call this potato fritters, batata bhajia. You can call this potato fritters, batata bhajia.
To begin with this recipe, we have to prepare a few ingredients. You can have aloo pakora using 10 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Aloo Pakora:
- Get 1/2 cup chickpea flour besan
- Take 1/4-1/2 teaspoon red chilli powder adjust to taste
- Get 1 teaspoon coriander powder dhaniya powder
- Prepare 1/8 teaspoon turmeric
- Make ready salt to taste (about ½ teaspoon)
- Get 1/4 teaspoon coriander seeds, crushed optional
- Take 2 large potato
- Make ready Water to make batter
- Take Oil for frying
- Get Chaat masala for garnish
To check if the oil is ready for frying, drop a bit of pakora batter into the oil. If it floats up immediately, then the oil is too hot for frying. Aloo Pakora is a universal favourite. Made with potatoes, gram flour and spices, this super easy recipe is a staple in Indian kitchens.
Steps to make Aloo Pakora:
- Place the besan / chickpea flour in a bowl. Add red chilli powder, coriander powder, turmeric powder, salt and coriander seeds or pomegranate seeds if using. Mix well with a fork
- Add water (1/4 cup at a time) to create a batter, and set aside for 30 minutes.
- Wash and peel the potatoes. Thinly slice them with a knife. You can use a mandolin, but just make sure the potato slices aren’t too thin. They should be thicker than a potato chip, but not too thick otherwise they won’t cook from inside.
- Dip a sliced potato in the batter to check the batter consistency. It should coat the potatoes completely, but not be too thick otherwise the pakoras will be more batter and less about the potatoes.
- Heat oil in a karahi, wok or deep frying pan.
- Dip the sliced potatoes in the batter making sure to coat completely. Add to the hot oil. Cook on low - medium flame till the potatoes are golden brown on the outside (they will fluff up) and cooked through from inside.
- Use a slotted spoon to remove the pakoras, and drain on kitchen towel to remove excess oil.
- Garnish with chaat masala, and serve hot with chutney and ketchup on the side.
They taste specially good with Dal and Chawal and can also be served as snacks and side dishes. When sudden guests drop in, this pakora recipe can quickly rescue you. Potato Pakora is a very tasty Ramadan Iftar snack. It is made with potatoes, gram flour (besan), garlic, ginger, red chili, cumin powder and salt. Aloo pakora is the most common recipe of pakora.
So that’s going to wrap this up for this special food aloo pakora recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
