I love this crunchy and crispy aloo pakora recipe. The potato is thinly sliced and covered with chickpea batter before frying. The crunchy element comes from my Gujarati upbringing. The potato fritters are sprinkled with black pepper and coriander seeds before frying. This special touch makes this dish in my opinion.
Aloo and batata is the Indian word for potato. In Gujarat, potato fritters are known as batata bhajia. This dish is a standard Indian snack which is typically served with chai (Indian tea). In Indian restaurants, aloo pakora is normally served as a starter with different Indian chutneys.
Pakoras can be made using almost any vegetable, the possibilities are endless. I like to keep it traditional and use one or two ingredients in the pakora.
For this recipe, the batter is made using gram flour, which makes this dish vegan friendly and gluten-free. The batter is made by mixing the ingredients with warm water into a runny batter. The potatoes are thinly sliced, dipped in the batter and topped with crushed black pepper and coriander seeds before frying. It’s best to serve aloo pakora hot with a coriander or tamarind sauce.
Did you make these potato fritters? Leave me a comment and rate this recipe if you like it. Follow me on Instagram and share your pictures with #prettyvegetarian.
crunchy aloo pakora – Indian potato fritters
Yield 2-4 people
Aloo pakora or batata bhajia are thinly sliced potatoes covered in batter before frying. They make a great snack or starter. These potato fritters are sprinkled with black pepper and coriander for extra crunchiness.
For the Batter:
- 100g besan/ chickpea/ gram flour
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 100-125ml lukewarm water
For the filling:
- 1 medium potato, peeled and sliced, ½cm thick
- ½ tablespoon black pepper, coarsely grounded
- ½ tablespoon coriander seeds, crushed
- Sunflower oil (fill the pan 5-10cm deep)
- Mix the flour, salt, and chilli powder into a bowl to make the batter.
- Add the warm water in stages, whisk together until the batter is smooth and runny.
- Wash the potato slices in cold water to remove starch and avoid them turning brown.
- Heat the sunflower oil in a large pan over a high heat. The oil should be 5-10cm deep. To make sure the oil is hot enough, put a few drops of batter into the oil. The oil is ready when the batter rises to the top. Reduce the heat to medium.
- Mix the pepper and coriander seeds in a small bowl.
- Prepare a colander with kitchen paper. You will place the potato bhajia here when you remove them from the oil.
- Place a slice of potatoes into the batter and completely cover. Sprinkle the top with a pinch of pepper and coriander seeds.
- Carefully place the potato fritters in the hot oil with the sprinkled side upwards.
- Fry for 3 minutes and turn over and cook for a further 3- 5 minutes until the batter is golden. Repeat and fry up to 4-5 slices at a time.
- Remove from the oil and place into the colander. Serve immediately
- Place in a preheated oven of 150°c/ 300°f to keep warm while frying.
- Use an old pan for frying.
Courses starter or snack