Aloo pakoras are made from grated potatoes, garlic and a combination of other aromatic spices. Small balls are made and fried in hot refined to create crispy aloo pakoras. Follow my step-by-step guide to create aloo pakoras or potato fritters at home.
KEY TAKEAWAYS
- Aloo pakoras are delightful and flavorful snack item, perfect for parties and other occasions.
- If you do not want to fry all the aloo balls, store them in your fridge.
- Serve the hot pakoras along with a mayonnaise and tomato ketchup dip or simply with a refreshing mint chutney, sweet and tangy tamarind chutney, classic tomato ketchup, a cool yogurt dip, salad, or onion rings.
- Aloo pakoras tastes slightly spicy, savory, and sweet.
- Aloo chop, aloo samosa, vegetable samosa or vegetable chop offer a similar taste as aloo pakora.
The Ingredients
For making the pakoras:
- Potatoes – 3 (large, grated)
- Garlic paste – ½ tsp
- Red chili flakes – ½ tsp
- Black pepper powder – ½ tsp
- Salt – To taste
- Corn Flour – ½ cup
For making the dip:
- Mayonnaise – ¼ cup
- Tomato ketchup – 2 to 3 tbsp
- Red chili flakes – ¼ tsp
- Mixed herbs – ¼ tsp
- Salt – To taste
For frying the pakoras:
- Refined oil – An adequate amount
For serving the pakoras:
- Mayonnaise dip – a small bowl
- Tomato ketchup – a small bowl
I first came across this recipe while flipping through a torn, secondhand cookbook at a roadside stall. It was tucked in the corner of a yellowing page, and something about it caught my eye instantly. Maybe it was the simplicity. Or maybe the way it was described. I tried it the very next evening, unsure how it would turn out.
The smell that filled the kitchen made me feel like I was in in the right track. Being the first time, it turned out slightly imperfect, but the comfort it gave was very real. Over time, I perfected the recipe and it has now become a staple dish and my own and my family’s favorite.
How to Make Aloo Pakora? (Step by Step Guide with Images)
Step 1: Take 3 large pieces of raw potatoes. Wash them nicely. Peel them with a peeler.
Step 2: Take a bowl, put some water, and put the peeled potatoes in it.
(Pro tip: Put the peeled potatoes in water quickly or else they will turn black).
Step 3: Take a separate bowl, put some water, and grate each piece nicely.
Step 4: Wash the grated pieces in the water to get rid of the starch.
(Pro tip: You may wash it by changing the water a couple of times. This will remove the maximum starch from the grated potatoes. This will make the pakoras crispier).
Step 5: Now, take a strainer and strain the grated potatoes to get rid of the water.
Step 6: Transfer the grated potatoes to a bowl and add ½ tsp of garlic paste, ½ tsp of red chili flakes, ½ tsp of black pepper powder, and salt to taste.
(Pro tip: Adjust the amount of chili flakes according to your taste preference).
Step 7: Finally, add ½ tsp of corn flour to it.
(Pro tip: If you do not have corn flour at home, you can also use rice flour as an alternative to it).
Step 8: Mix all the ingredients nicely with the grated potatoes. Let it rest for about 2 to 3 minutes. This will allow the potatoes to release any additional water in them.
Step 9: In the meantime, make the dip for the aloo pakoras. For that, take a separate bowl and put ¼ cup of mayonnaise, 3 tbsp of tomato ketchup, ¼ tsp of red chili flakes, ¼ tsp of mixed herbs, ¼ tsp of pizza seasoning, and salt to taste.
Step 10: Mix the ingredients nicely with the mayonnaise and check the final consistency. It should not be too thick or too runny.
(Pro tip: If you do not have mayonnaise and other masala powders at home, you can skip this dip and serve the hot aloo pakoras with simple tomato ketchup).
Step 11: By this time, the grated potatoes will have left some water. Now, take a small portion of it in your hand, and press it to squeeze out the remaining water and corn flour from it. This will make the aloo pakoras crispier and not chewy.
Step 12: Make small round balls of them.
Step 13: Repeat steps 11 and 12 to make small balls of the entire grated potatoes. Keep them all on a plate and let them rest for a while.
(Pro tip: If there are too many balls and you do not want to fry them all, you can store them this way in your fridge and fry them later when you want to serve the pakoras).
Step 14: Now, take a kadai, put an adequate amount of refined oil in it to deep fry the pakoras, and heat it on a high flame. When the oil becomes hot, turn the flame to medium and release the pakora balls into the frying pan, as many as it can accommodate freely, each from opposite sides, very gently so that you do not splash the hot oil.
(Pro tip: Do not add all the pakora balls together. Always put the following piece after a few seconds of putting the earlier one, and do it from opposite directions. This will prevent them from sticking to one another due to the corn flour added to them).
Step 15: Fry the pakora balls for about 4 to 5 minutes until they turn golden brown in color. Remove them and put them on a plate.
Step 16: Your crispy and tasty homemade aloo pakoras are now ready. Serve them hot with the dip you made along with tomato ketchup.
Recipe Card
Aloo Pakora
Ingredients
For making the pakoras:
- 3 pieces potatoes large, grated
- ½ tsp garlic paste
- ½ tsp red chili flakes
- ½ tsp black pepper powder
- Salt To taste
- ½ cup corn Flour
For making the dip:
- ¼ cup mayonnaise
- 3 tbsp tomato ketchup
- ¼ tsp red chili flakes
- ¼ tsp mixed herbs
- Salt To taste
For frying the pakoras:
- 2 tbsp refined oil
For serving the pakoras:
- Mayonnaise dip a small bowl
- Tomato ketchup a small bowl
Instructions
- Take 3 large pieces of raw potatoes. Wash them nicely. Peel them with a peeler.
- Take a bowl, put some water, and put the peeled potatoes in it. (Pro tip: Put the peeled potatoes in water quickly or else they will turn black).
- Take a separate bowl, put some water, and grate each piece nicely.
- Wash the grated pieces in the water to get rid of the starch. (Pro tip: You may wash it by changing the water a couple of times. This will remove the maximum starch from the grated potatoes. This will make the pakoras crispier).
- Now, take a strainer and strain the grated potatoes to get rid of the water.
- Transfer the grated potatoes to a bowl and add ½ tsp of garlic paste, ½ tsp of red chili flakes, ½ tsp of black pepper powder, and salt to taste. (Pro tip: Adjust the amount of chili flakes according to your taste preference).
- Finally, add ½ tsp of corn flour to it. (Pro tip: If you do not have corn flour at home, you can also use rice flour as an alternative to it).
- Mix all the ingredients nicely with the grated potatoes. Let it rest for about 2 to 3 minutes. This will allow the potatoes to release any additional water in them.
- In the meantime, make the dip for the aloo pakoras. For that, take a separate bowl and put ¼ cup of mayonnaise, 2 to 3 tbsp of tomato ketchup, ¼ tsp of red chili flakes, ¼ tsp of mixed herbs, ¼ tsp of pizza seasoning, and salt to taste.
- Mix the ingredients nicely with the mayonnaise and check the final consistency. It should not be too thick or too runny. (Pro tip: If you do not have mayonnaise and other masala powders at home, you can skip this dip and serve the hot aloo pakoras with simple tomato ketchup).
- By this time, the grated potatoes will have left some water. Now, take a small portion of it in your hand, and press it to squeeze out the remaining water and corn flour from it. This will make the aloo pakoras crispier and not chewy.
- Make small round balls of them.
- Repeat steps 11 and 12 to make small balls of the entire grated potatoes. Keep them all on a plate and let them rest for a while. (Pro tip: If there are too many balls and you do not want to fry them all, you can store them this way in your fridge and fry them later when you want to serve the pakoras).
- Now, take a kadai, put an adequate amount of refined oil in it to deep fry the pakoras, and heat it on a high flame. When the oil becomes hot, turn the flame to medium and release the pakora balls into the frying pan, as many as it can accommodate freely, each from opposite sides, very gently so that you do not splash the hot oil. (Pro tip: Do not add all the pakora balls together. Always put the following piece after a few seconds of putting the earlier one, and do it from opposite directions. This will prevent them from sticking to one another due to the corn flour added to them).
- Fry the pakora balls for about 4 to 5 minutes until they turn golden brown in color. Remove them and put them on a plate.
- Your crispy and tasty homemade aloo pakoras are now ready. Serve them hot with the dip you made along with tomato ketchup.
