Tastenexa
All recipes
Indian
Aloo Pakora Side
30 min total15 prep15 cook4 servings260 cal
VegetarianClassicContains gluten
Crispy chickpea-battered potato fritters spiced with ajwain and green chili. A classic Indian side or tea-time snack with tamarind chutney for dipping.
Ingredients
produce
- 3potato
- 2green chili
- 2 tbspfresh cilantro
pantry
- 1 cupchickpea flour (besan)
- 2 tbsprice flour
- 0.5 tspajwain seeds
- 2 cupvegetable oil
- 1 tspsalt
Steps
- Peel potatoes and slice into thin rounds; pat dry with paper towels.
- Whisk chickpea flour, rice flour, salt, ajwain, and enough water to make a thick batter.
- Finely chop green chili and cilantro; stir into the batter.
- Heat oil in a deep skillet to 350°F (175°C).
- Dip potato slices in batter, letting excess drip off.
- Fry in batches 3–4 minutes per side until deep golden and crisp.
- Drain on a wire rack or paper towels.
- Season lightly with salt while still hot.
- Serve immediately with mint or tamarind chutney.
Tips
- Slice potatoes thin and uniform so they cook evenly inside the crisp coating.
- Keep the oil at 350°F (175°C) for shatteringly crisp pakoras.
- Do not overcrowd the pan or the fritters will steam instead of fry.
- Serve immediately while hot and crunchy.
