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# Aloo Pakora Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 10 min |
| **Serves** | 3 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 10 g |
| Fat | 3 g |
| Saturated fat | 0.3 g |
| Sodium | 513 mg |
| Potassium | 413 mg |
| Fiber | 5 g |
| Sugar | 4 g |
| Vitamin A | 193 IU |
| Vitamin C | 8 mg |
| Calcium | 37 mg |
| Iron | 3 mg |
## About
It is a fascinating, tasty, deep-fried snack recipe made with thin slices of potatoes dipped in spicy, lip-smacking chickpea flour batter. Aloo Pakora, most commonly known as potato bajji, is a classic Indian cuisine or street food recipe served with various sides and condiments. The combination of spicy besan batter with soft, thin-sliced potatoes makes it a tasty snack when served with tea or coffee.
Aloo Pakora or Potato Pakoda recipe is straightforward, with essential ingredients available in any kitchen pantry. However, the recipe can be altered by using different types of coating and stuffing. Green chutney can be applied as a stuffing inside the potatoes to make them more lip-smacking. In addition to besan flour, rice and corn flour can be added to make it crisp and crunchy. Also, the same batter can be used with other vegetables to make individual pakoras.
## Ingredients
* 2 potato
* 1 cup besan / gram flour
* 2 tbsp rice flour
* ¼ tsp turmeric
* ½ tsp chilli powder
* ½ tsp garam masala
* pinch hing
* ½ tsp salt
* water *(for batter)*
* ¼ tsp baking soda
* 2 tbsp coriander *(finely chopped)*
* oil *(for frying)*
## Instructions
1. Firstly, peel the skin of the potato and slice it thinly.
2. Soak the slices in the water to remove the excess starch.
3. Remove the potato slices from the water and rub with a cloth to remove excess water. Keep aside.
4. In a bowl, take 1 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing and ½ tsp salt.
5. Now add water slowly and mix using a whisk to prevent any lumps.
6. Add ¼ tsp baking soda, 2 tbsp coriander and mix well. Pakora batter is ready to prepare pakoda.
7. Dip the potato slice in batter, and deep fry in hot oil keeping the flame on medium.
8. Stir occasionally, until the pakoda turns golden brown and crispy
9. Finally, drain off and enjoy Aloo Pakora Recipe with green chutney.
## Step-by-step
Firstly, peel the skin of the potato and slice it thinly.
Soak the slices in the water to remove the excess starch.
Remove the potato slices from the water and rub with a cloth to remove excess water. Keep aside.
In a bowl, take 1 cup besan, 2 tbsp rice flour, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing and ½ tsp salt.
Dip the potato slice in batter, and deep fry in hot oil keeping the flame on medium.
Stir occasionally, until the pakoda turns golden brown and crispy.
Finally, drain off and enjoy **Aloo Pakora Recipe** with green chutney.
## Video
## Notes
* Firstly, make sure to slice the aloo thin, else the rawness of potato will remain.
* Also, you can add 1 tbsp of corn flour to keep the pakoda crispy longer.
* Additionally, deep fry in hot oil, keeping the flame on medium to keep the pakoda crispy and not oily.
* Finally, **Aloo Pakora Recipe** tastes great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/aloo-pakora-recipe-potato-bajji-recipe/](https://hebbarskitchen.com/aloo-pakora-recipe-potato-bajji-recipe/)
