Aloo Pakora

Aloo pakora, also known as potato fritters, are a popular and delicious Indian snack. They are made by dipping thinly sliced potatoes in a spiced chickpea flour batter and then deep-frying them until crispy. Here’s how to make them.

• 4 medium potatoes, thinly sliced (about 1/8 inch thick)
• 1 cup chickpea flour (besan)
• 1-2 green chilies, finely chopped (optional, for extra heat)
• 1 tablespoon rice flour (optional, for extra crispiness)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon ajwain seeds (carom seeds, optional)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala (optional)
• 1 teaspoon salt, or to taste
• Fresh coriander leaves, chopped (optional)
• Water, as needed
• Oil, for deep frying

Prepare the Potatoes:

• Peel and thinly slice the potatoes. Place the slices in a bowl of cold water to prevent browning and to remove excess starch. Let them soak for about 10 minutes, then drain and pat them dry with a kitchen towel.

Prepare the Batter:

• In a large mixing bowl, combine the chickpea flour, rice flour (if using), cumin seeds, crushed coriander seeds, ajwain seeds (if using), turmeric powder, red chili powder, garam masala (if using), salt, and green chilies (if using).
• Gradually add water to the mixture and whisk to make a smooth batter. The batter should be thick enough to coat the potato slices but not too runny.

Coat the Potatoes:

• Add the potato slices to the batter and mix well, ensuring each slice is coated evenly.

Heat the Oil:

• Heat oil in a deep frying pan or kadai over medium heat. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and floats to the top, the oil is ready.

Fry the Pakoras:

• Carefully drop the batter-coated potato slices into the hot oil. Avoid overcrowding the pan; fry in batches if needed.
• Fry the pakoras until they are golden brown and crispy, which should take about 3-4 minutes per batch.
• Use a slotted spoon to remove the pakoras and drain them on a paper towel-lined plate.

• Serve the hot aloo pakoras with green chutney, tamarind chutney, or ketchup.

Enjoy your crispy, flavorful aloo pakoras!