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aloo pakodi
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5 from 2 votes

Aloo Pakoda, Aloo Bajji

Aloo Pakoda/ Aloo bajji- Deep fried crisp potato fritters
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Side Dish, snacks/starters
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: aloo bajji, aloo ka pakoda, bachelor's recipe, glutenfree, pakoda,
Servings: 6
Author: anjanaskc

Ingredients

  • 1 cup Gram flour / Besan
  • 4 tbsp Rice Flour/Corn Flour
  • 1 tbsp Refined Flour / Maida
  • 1.5 tbsp Chili flakes /Kuti hui laal mirch
  • 1/4 tsp Carom Seeds / Ajwain
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • To Taste Salt / Namak
  • 1 tsp Coriander Powder / Dhaniya Powder
  • pinch Asafoetida / Hing powder
  • pinch Turmeric Powder / Haldi Powder
  • 2 tsp Hot oil
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 2 Green chili/hari mirch chopped
  • 3 Medium Potatoes / Aloo
  • Enough Cooking Oil to deep fry

Instructions

  • Take a bowl and add all the dry ingredients -besan,rice flour,salt ,turmeric,chili flakes ,ajwain,jeera,Hing and salt and mix well.
  • Now add water slowly and make a medium thick batter of smooth consistency.Batter should not be too thick or thin. it will coat the pakoda slices perfectly.
  • Beat the batter for a minutes to make it fluffy.cover and rest for 5 minutes.
  • Wash and peel the potatoes and slice into thin roundels and dip in a bowl of water ,else they will will turn dark due to oxidation.
  • Now add hot oil ,chopped green chilies and fresh coriander in the batter and mix well.
  • Heat enough oil in a wide deep pan n medium high.
  • Take 4-5 potato slices and add in the batter ,take each slice and gently slide in the oil.dont over crowd the pan.
  • Fry the pakoda's from both the sides till they are crisp and golden in colour.
  • When done ,drain the fried pakoda's on a paper napkin to absorb the extra oil.
  • Make rest of the pakoda's in the same way.If you have some leftover batter then slice few green chilies and dip in the batter and fry.
  • You can also store the batter in the refrigerator for 2-3 days.
  • You can sprinkle some chat masala over the fried pakoda's (optional)
  • Serve crisp Aloo pakoda's with mint chutney , chili chutney or tomato ketchup