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aloo pakora
Recipes > Appetizers > Aloo Pakora Recipe
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Aloo Pakora Recipe

This website uses affiliate links which may earn commission for purchases made at no additional cost to you. 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. This recipe has become one…

 

Recipe by:

Shreya’s Kitchen

November 5, 2021
April 12, 2025
prep time :7 minutes mins
cook time :15 minutes mins
Serves 4
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This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

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. This recipe has become one of my favorites because it is so quick and easy to prepare, and makes the perfect snack to enjoy with a cup of hot chai.

aloo pakora with green chutney

What is an Aloo Pakora?

“Pakoras” are a fritter made from either vegetables or sometimes meat that are covered in a seasoned batter and then deep-fried. Aloo Pakora, also known as potato fritters, is a popular Indian street food made by dipping thin slices or shreds of potato in a seasoned gram flour (besan) batter and deep-frying them to golden, crispy perfection. These delicious fritters are commonly enjoyed as a snack or appetizer, often paired with chutneys or a cup of hot masala chai.

aloo pakora with a cup of rose chai

Techniques for Making an Aloo Pakora

There are two primary types of techniques used for making aloo pakoras. You can prepare the potato by (1) slicing it or (2) shredding it. For this recipe, I opted to shred the potatoes, because it gives me my preferred consistency. Sliced potatoes will give your pakoras a more uniform and smooth surface, whereas shredded potatoes have more ridges and texture for a greater crunch factor. It’s like the difference between eating a potato wedge or a hashbrown.

a close up shot of aloo pakoras on a plate

Common Mistakes to Avoid:

  1. Inconsistent Batter: If the batter is too runny, it won’t coat the potatoes well, but an overly thick batter can result in dense, doughy pakoras. Adjust the consistency with small splashes of water to loosen the batter, or an extra sprinkle of chickpea flour to thicken it. NOTE: in this recipe, we’re using the residual water that releases from the potatoes after shredding so typically no additional water is needed. But, of course, the water content of potatoes can vary based on their age, the region, and time of year, so you may need to tweak.
  2. Overcrowding the Pan: Make sure to fry your pakoras in small batches to maintain the oil temperature. If you overcrowd the pan, this drops the overall oil temperature, resulting in soggy pakoras.
  3. Using Cold Oil: Always ensure the oil is properly heated over medium heat before adding pakoras. Test it with a small drop of batter first to check—it should sizzle and rise to the surface immediately.
another shot of recipe on a plate with chai

Key Ingredients

  • Yukon Gold potatoes: Yukon Gold potatoes are my favorite for aloo pakoras! They have a medium starch content and slightly creamy texture, which means they crisp up beautifully on the outside while remaining tender and flavorful on the inside. However, russet potatoes would work well for this recipe too.
  • Spices: Fresh green chilies, kashmiri red chili powder, amchur (mango powder), cumin powder, garam masala, chaat masala, ajwain (caraway seeds), haldi (turmeric). Don’t skip these seasonings, they add the depth of flavor that differentiates these pakoras from other potato fritters.
  • Besan (chickpea flour): Besan is the star ingredient in aloo pakoras. Made from ground chickpeas, it has a nutty flavor and creates a light, crispy coating when fried. It also acts as a binding agent, holding the batter together and giving the pakoras their signature texture.
close up of the final recipe

Looking For More Recipes? Check These Out!

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What do you dip aloo pakoras in?

You can eat aloo pakoras on their own or with ketchup! I also highly recommend trying them with my tamarind chutney recipe here!

Why is my aloo pakora falling apart in my frying oil?

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.

What is the best potato to use for aloo pakoras?

Yukon gold or russet potatoes work best for this recipe!

aloo pakora
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(2)

Aloo Pakora

These crispy aloo pakoras are made with a seasoned chickpea batter, and then deep fried to golden perfection! They're a classic Indian street food snack that go perfect with a cup fo chai.
prep time :7 minutes mins
cook time :15 minutes mins
Serves 4
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Ingredients

  • 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 deep 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.

Notes

No water is necessary here because the water from the shredded potatoes emulsifies with the chickpea flour to create a batter! 
Nutrition Facts
Aloo Pakora
Amount per Serving
Calories
910
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
2
g
Sodium
 
453
mg
20
%
Potassium
 
2835
mg
81
%
Carbohydrates
 
160
g
53
%
Fiber
 
29
g
121
%
Sugar
 
25
g
28
%
Protein
 
42
g
84
%
Vitamin A
 
669
IU
13
%
Vitamin C
 
82
mg
99
%
Calcium
 
133
mg
13
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Appetizer
Cuisine Indian
Keyword Pakoras

Hi! I’m Shreya!

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Rate & Review

5 from 2 votes

What did you think of this recipe? Cancel reply






  1. giulia
    11.09.2021

    can you bake these?!

    Reply

  2. Aakriti
    01.05.2022

    I made these and they are my favorite pakoras ! (I fried onions, potatoes and spinach in it, it was a hit)

    Reply

  3. Edna Enriquez
    10.19.2024

    5 stars
    My meat eating family loved these!

    Reply

  4. Richa Pursnani
    10.22.2024

    So flavorful, crispy and easy to make. Hits the spot on a rainy day.

    Reply

  5. Georgina Reyes Solorio
    10.22.2024

    5 stars
    Best pakoras ever and super easy to make! 🤤🔥

    Reply

  6. Madilynn Stapleton-Lanyi
    10.25.2024

    Amazing recipe!! These are my favorite!

    Reply

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