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.