Aloo Pakode, also known as Potato Pakoras or Potato Bhajis, are crispy fritters made with sliced potatoes coated in a gram flour batter. Here’s a simple recipe to make these delicious snacks:
Ingredients:
- 2 large potatoes, peeled and thinly sliced
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness, optional)
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- A pinch of asafoetida (hing)
- 2-3 green chilies, finely chopped (optional)
- 1 inch ginger, grated
- 2 tablespoons chopped coriander leaves
- Oil for deep frying
- Salt to taste
- Water, as needed
Instructions:
- Prepare the Potatoes:
- Peel the potatoes and thinly slice them into rounds or semi-circles.
- Make the Pakora Batter:
- In a mixing bowl, combine gram flour, rice flour (if using), red chili powder, turmeric powder, coriander powder, asafoetida (hing), chopped green chilies (if using), grated ginger, chopped coriander leaves, and salt.
- Gradually add water to the dry ingredients to form a thick batter, ensuring it coats the back of a spoon without being too runny.
- Heat Oil for Frying:
- Heat oil in a deep frying pan or kadai over medium heat.
- Coat Potatoes and Fry:
- Dip the potato slices into the prepared batter, ensuring they are well coated.
- Fry the Pakoras:
- Once the oil is hot, carefully place the coated potato slices into the hot oil, a few at a time.
- Fry the pakoras until they turn golden brown and crispy on both sides. Fry in batches for even cooking.
- Drain and Serve:
- Use a slotted spoon to remove the fried aloo pakode and place them on a paper towel to drain excess oil.
- Serve Hot:
- Serve the crispy and hot aloo pakode with mint chutney, tamarind chutney, or tomato ketchup.
These potato fritters are a popular Indian snack enjoyed during tea-time or as an appetizer. Adjust the spices according to your taste preferences for the desired level of spiciness.
