Super crispy, super tasty aloo ke pakode | How to make pakora puffed & crispy: Aloo bhaji is a popular Indian street and household snack that is famous around the world. These pakodas are specially popular during monsoon and winter seasons and served with hot tea (chai). These aloo ke pakode are amazing ways to warm up your time with family and friends. Pakode are also called bhajji or fritters and mostly deep fried.
This is an easy recipe and ensures that pakoras crisp and perfectly puffed as we all like. Aloo or potato is one such vegetable which is loved by each and everyone be it a kid or an adult. This recipe can be easily made and takes less amount of time to make. I have also posted other pakora recipes like Onion Pakora, Vegetable Pakora, Semiya Pakora and many more. Do try them as well.
So let’s get into this amazing, tasty and easy recipe and serve it with tea on rainy monsoons and chilling winters.
Aloo Pakoda Recipe
Ingredients
- 2 Potato
- 1.5 cup Gramflour
- ¼ cup Rice Flour
- ½ tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2-3 Green Chilli fine chopped
- ½ tsp Carom Seeds
- Salt
- 1 tsp Carom Seeds
- 1 tsp Chilli Flakes
- Water
- ½ cup Coriander Leaves
- 2 tbsp Hot Oil
Instructions
- In a bowl add in water and slice potatoes with chip cutter.
- Keep them in water for a few minutes. Spread the soaked slices on a dry kitchen towel to dry the potatoes for10 minutes.
- In a large bowl add in gram flour, rice flour, chilli powder, turmeric powder, cumin seeds, chilli flakes, green chillies, carom seeds, salt and mix well.
- Add little water at a time to make a smooth lump free batter. Add in coriander leaves and mix again.
- Now add in hot oil this will help to make the potatoes crisp.
- In a pan add in oil and heat it on medium high flame. Dip the potato chips in batter and then fry.
- Sprinkle some oil on top of the chips while frying this will make them fluffy.
- Once semi cooked turn the pakode and repeat the same. Reduce the flame and fry till crisp.
Video
Notes
- For pakode always use large oval potatoes.
- Keeping potatoes in water helps to avoid discoloration and removal of extra starch.
- Make sure that the slices are thin because if slices are fat then while frying it won’t cook properly.
- If you don’t have rice flour you can also use corn starch (flour).
- Crush carom seeds and then put for better taste.
- Batter of aloo pakode is usually thinner than the rest pakode.
- Adding oil will make you pakode super crisp.
These pakode are an all time favourite. Let me know in the comment section about your favourite time to have these pakoras.
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Chilli Bhajji:
Aloo Ke Pakode | Aloo Pakora Recipe | How to Make Pakora Puffed & Crispy
