This aloo pakora recipe has become one of my favorites because it is perfectly spiced, extra crispy, and absolutely delicious.
Many regions across the world have their own ways of making crispy deep-fried potato fritters, but the one that always seems to top my list is the beloved North Indian aloo pakora.
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What is an Aloo Pakora?
As stated earlier, this dish originates from India. “Pakoras” are a fritter made from either vegetables or sometimes meat that are covered in a seasoned batter and then deep-fried.
What is Besan and Where Do I Buy it?
“Besan,” otherwise known as “gram flour” is simply chickpea flour, and it is a critical ingredient when making aloo pakora. It is gluten-free, and you can find this ingredient at most grocery stores, and specifically, Bob’s Red Mill has a pretty good version. However, your most inexpensive options are likely to be at your local Indian grocery store.
Aloo Pakora – Ingredient Breakdown:
Before you can create this recipe, you have to make sure you have all the necessary ingredients!
- Gold potatoes
- Spinach
- Red onion
- Green chillies
- Salt
- Red chili powder
- Amchur (mango powder)
- Cumin powder
- Garam masala
- Chaat masala
- Ajwain (caraway seeds)
- Besan (chickpea flour)
- Haldi (turmeric)
Instructions
- To make your aloo pakora, start by peeling your potatoes and then shred them well using a grater.
- Then, add the rest of your ingredients to a mixing bowl along with your shredded potatoes and mix very well with your hands! The potatoes will release a lot of water so you actually don’t need to add any to this mixture.
- Form the mixture into golf ball sized clumps and carefully fry in oil over medium-high heat until each aloo pakora is a nice deep-brown color.
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Find my tamarind chutney recipe here!
Pakoras are delicate, so, if yours are falling apart you likely (1) did not thoroughly and evenly heat your oil or (2) you did not remove enough excess moisture or include enough binding agent (besan) to hold your pakoras together.
Aloo Pakora
Materials
- 2 gold potatoes (approx. 450 grams)
- handful of spinach
- 1/2 small red onion
- 2 green chillies
- salt (to taste)
- 1 tsp red chili powder
- 1/4 tsp amchur
- 1/4 tsp cumin powder
- 1/8 tsp garam masala
- 1/4 tsp chaat masala
- 1/4 tsp ajwain
- 1 1/4 c besan (chickpea flour)
- 1/8 tsp haldi
- oil (for frying)
Instructions
- Peel your potatoes and then shred them well using a grater.
- Add the rest of your ingredients to a mixing bowl along with your shredded potatoes and mix very well with your hands! The potatoes will release a lot of water so you actually don't need to add any to this mixture.
- Form the mixture into golf ball sized clumps and carefully fry in oil over medium-high heat until the pakoras are a nice brown color.
can you bake these?!
I made these and they are my favorite pakoras ! (I fried onions, potatoes and spinach in it, it was a hit)