اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
I am a big fan of all things of potato and these aloo pakora are of no exception. Every Pakistani has their own mix for the pakora batter. It is a very simple and easy snack that is a common street food snack found all over Pakistan. Moist and soft on the inside and crisp on the outside. It’s made with ingredients that every Pakistani household is guaranteed to have in their pantry.
The basic batter involves combining all the ingredients and then adding enough water to make a thin batter to coat the pakora. One thing I have learnt is that make this batter immediately before frying. This is not the type of batter than you can leave the potato slices in as they will release a lot of water. This will cause you to end up with an extremely watery batter. However, the batter doesn’t take long to make at all, so it’s perfect for when unexpected guests arrive at the door. A common occurrence in my family!
Pakoras are usually served as a teatime snack alongside a cup of hot steaming masala chai. I will be honest with you I have never ever ate pakora with tea. Something I plan on trying soon though. I usually serve it as a starter with a dip of spicy green chutney.
Try this mouth-watering and delicious potato snack recipe for the perfect pakora every time.
Aloo pakora or aloo pakoda is a classic street food snack found all over South East Asia that are the perfect veg Indian starters. This Indian bhaji recipe is perfect for vegetarians and can be whipped up in seconds for all those unannounced guests that seem to arrive at the door. Thin potato slices are coated with gram flour and a mix of spices before being deep fried till crisp. This aloo pakora recipe will ensure that every pakoda / potato bhaji you make has a crunchy outer layer with soft potato on the inside.
– 600g Potatoes/Aloo
– 200g Gram Flour/Besan
– 1 tsp. Turmeric Powder/Haldi
– 2 tsp. Salt/Namak
– 2 tsp. Chilli Flakes
– 2 tsp. Coriander Seeds/Dhaniyaa Seeds (crushed)
– 2 tbsp. Cornflour
– 50g Coriander/Dhaniyaa (finely chopped)
– 150ml Water
- Peel and cut the potatoes into thin slices that are approximately 0.5cm wide
- Add the gram flour, turmeric powder, salt, chilli flakes, crushed coriander seeds and finely chopped coriander in a bowl
- Add the water until a thick batter forms
- Mix the potato pieces into the batter
- Deep fry the pakoras for 5-10 minutes on either side until golden brown
- Your aloo pakora are ready!