Crispy Aloo Pakora Recipe:
Aloo Pakora Recipe:
Aloo Pakoras, also referred to as potato bajjis or fritters, are a quintessential dish in Indian and Pakistani cuisine, often enjoyed during Ramadan as a special treat. This homemade recipe offers a simple and easy way to create crispy Aloo Pakoras bursting with flavor.
To make these savory delights, thinly sliced potatoes are coated in a seasoned chickpea flour batter, then deep-fried until golden and crunchy. The batter, comprising chickpea flour mixed with spices like cumin, red chili powder, turmeric, and garam masala, adds a burst of aromatic flavors to the dish.
Preparation involves soaking the potato slices to remove excess starch, followed by dipping them into the batter before frying. The result is a satisfyingly crispy texture with a tender potato center, making them irresistible as a snack or appetizer.
Whether you call them Aloo Pakoras, potato bajjis, or potato fritters, this recipe promises to deliver a delightful culinary experience, perfect for sharing with friends and family during special occasions like Ramadan. Enjoy the crispy goodness of these homemade Aloo Pakoras as a delicious addition to your festive celebrations.
How To Make Aloo Pakora Recipe:
Sure! Here's a simple recipe for Aloo Pakoras, a popular snack especially during Ramadan:
Ingredients:
- 2 large potatoes, peeled and cut into thinly sliced
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- Water (as needed)
- Oil for frying
Instructions:
1. In a mixing bowl, combine gram flour, rice flour (if using), red chili powder, turmeric powder, cumin seeds, and salt.
2. Gradually add water to the mixture to form a smooth batter. The consistency should be thick enough to coated the potato slices.
3. Heat oil in a deep frying pan or khadai medium flame.
4. Dip the potato slices into the batter, and making sure they are well coated.
5. Carefully drop the coated potato slices into the hot oil, a few at a time, and fry until golden brown and crispy. Make sure not to overcrowd the pan.
6. Once done, remove the pakoras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Repeat the process with the remaining potato slices and batter.
8. Serve hot with green chutney or ketchup.
Enjoy your delicious Aloo Pakoras!
