Go Back

Aloo Pakoda Recipe

Course Snack
Cuisine Indian


  • 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


  • 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.



Shilpi’s Quick Tricks
  • 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.
Keyword aloo, pakoda, pakora, potato, snacks
Tried this recipe?Let us know how it was!