اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Being a major fan of all potato starters, it is not surprising that aloo pakora is one of my favourite Indian recipes. Aloo pakora / pakoda or potato bhaji is a common street food snack found all over Pakistan. Every time I have walked through the cities of Pakistan, it will be guaranteed that you will find stalls selling these veg starters everywhere.
The versatility of this potato pakora recipe is that you can serve it alongside any dip or sauce you like, and it will be certain to go well with it. My parents have it the typical way and have it with some green chutney whilst I have it with chana chaat or raita. My younger brother has it with ketchup and my elder brother has it with mayonnaise, although he has literally everything with mayonnaise…When I mean everything, I mean everything. He literally cannot live without it. If he finds out there is no mayonnaise when he wants it, he will send my little brother to the local Co-Op just so he can get some.
If you’ve never had aloo pakora, trust me on this one and try this aloo pakora recipe right now. It shows you how to make pakora that are crispy on the outside with a melt in the mouth potato inside. This is one of those quick Indian starters recipes that you can whip up when you get unannounced guests at the door. It’s what my mum always does anyway.
I know this is going to sound bizarre to some people, but I almost never peel the skin of the potato unless it doesn’t look right. If you do decide to leave it on, make sure you wash it really thoroughly so that all the dirt is washed off. The key to this onion pakoda recipe is to cut the potatoes and onions thinly. I usually cut my potato into quarters (as in lengthwise) and then cut into thin slices. I do the same with the onion as well. This ensures that the batter cooks evenly. One tip to keep in mind is that when you do put the batter in, make sure the oil is hot otherwise your pakoras will end up being a weird shape and the batter might end up falling apart.
Try this aloo pakora recipe and you will not regret it.
Pakora or pakoda is a classic street food snack found all over South East Asia that are the perfect veg Indian starters. This Indian onion 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 onion pakoda / potato bhaji you make has a crunchy outer layer with soft potato on the inside.
- 500g Potatoes (peeled)
- 200g Gram Flour / Besan
- 2 Onions (finely sliced)
- 1 tbsp. Salt
- 1 tbsp. Red Chilli Flakes
- 1 tbsp. Coriander Seeds (crushed)
- 50g Coriander (finely chopped)
- Water (as required)
- In a large bowl, cut the potatoes into thin slices that are approximately 2-5 cm wide
- Add the gram flour, onions, salt, chilli flakes, coriander seeds and coriander seeds
- Add water until a thick batter forms
- Add a tablespoon of the batter into a heated deep fryer
- Deep fry the pakoras for 5 minutes on either side until golden brown