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.
Servings: 4
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
Calories: 910kcal | Carbohydrates: 160g | Protein: 42g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 453mg | Potassium: 2835mg | Fiber: 29g | Sugar: 25g | Vitamin A: 669IU | Vitamin C: 82mg | Calcium: 133mg | Iron: 11mg
