Aloo Pakora Recipe
Recipe type: Side, Vegan, Snack
RecipeCuisine: Indian, Mumbai Streefood
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Aloo Pakora a crispy, delicious snack which is served with green chutney, chilies, dry garlic chutney and hot a cup of chai (tea). It's also one of the most popular Mumbai street food.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2.5-3 cups of oil for deep frying + 1tbsp oil to put in the batter
  • 1 big sized potato peeled and sliced into thin round
  • 1 cup gram flour (besan) sifted
  • 2 tbsp rice flour
  • 1 tsp carom seed (ajwain)
  • ¼th tsp turmeric (haldi)
  • 1 tsp red chili powder
  • 1 tsp dry mango powder optional (amchur)
  • 2 tbsp chopped coriander leaves
  • 1 tsp cooking soda (optional)
  • ¼th cup water or as required
  • salt as required
How to make the recipe?
  1. Sift the gram flour, rice flour, cooking soda and baking powder.
  2. Add carom seed, turmeric powder, chili powder, coriander leaves, amchur powder and coriander leaves.
  3. Now add water as required. Also add 1 tbsp oil.
  4. Give a nice whisk until the batter is smooth and lump free. Ensure the batter has to be on the thicker side should be of pouring consistency like a dosa-idli batter.
  5. Place oil in a deep pan wait until oil is hot. Reduce the heat to medium.
  6. Dip each round slice of potato coating with the batter from all sides. Gently slide them into the hot oil.
  7. Repeat the same with the rest of potato slices. Fry just few at a time don't cluster with too many.
  8. Fry the pakoras until they are crisp and golden brown from both sides.
  9. Place them on absorbent napkin to absorb excess oil. Fry the pakoras in small batches on medium heat.
  10. Serve aloo pakoras hot with dry red garlic chutney, fried chilies, green chutney or tomato sauce.
Notes
1. Ensure the oil is hot before you fry the pakoras else they would absorb more oil.
2. Fry them on medium heat else they might get browned or not cook evenly if fried on high heat.
3. Adding oil in the batter always helps it gives a nice glaze and the pakoras tend to absorb lesser oil.
4. You could use any gram flour I have used organic gram flour.
Also fry few pakoras at a time this would help in frying them faster and making them crispy .
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/aloo-pakora-recipe/