Crispy Pakistani Aloo Pakora (Potato Fritters) are thinly slices of potatoes in a spiced gram flour batter seasoned to perfection, then deep-fried until golden and crispy.
Crispy Pakistani Aloo Pakora (Potato Fritters),are a widely loved and timeless snack, especially during Ramadan. This is my mom’s aloo pakora recipe—the one she makes every single Iftar. Golden, crisp, and full of comfort, these pakoras aren’t just food; they’re a reminder of evenings gathered around the table, waiting for the call to prayer, and the familiar taste of home.
This Pakistani appetizer recipe is a burst of flavor in every bite, delighting the taste buds. It’s often served with vibrant sides like Green Chutney, Pudina Chutney, or classic tomato ketchup. To take it to the next level, a sprinkle of chaat masala enhances its delicious taste.
I used to spend my Ramadans in Dubai, where my paternal uncle’s family would come over and we’d all sit together for Iftar—always with my mom’s aloo pakoras on the table. Those evenings were filled with warmth, laughter, and a sense of togetherness that felt timeless.
My uncle passed away last year, and now I find myself craving those Iftars with him more than ever. I know that when I return to Dubai, it won’t feel the same. Some places change forever when the people who made them feel like home are no longer there.
The perfect aloo pakora strikes a delicate balance—it should be slightly puffed yet undeniably crispy.
My mom strongly rejects the idea of making soft, overly inflated pakoras by relying too heavily on baking soda—those inferior versions are simply not to our liking. That said, a true pakora should never be flat either. It’s a pakora, not a besan chip. There should always be a clear distinction between the two, with the perfect balance of crisp edges and a proper bite.
HOW TO MAKE ALOO PAKORA?
Make the batter.
Dip the potatoes on both sides with batter.
Fry the Pakoras.
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Let's Make Aloo Pakora!!!
Crispy Pakistani Aloo Pakora (Potato Fritters)
Ingredients
- 1 medium golden potato sliced thin (but not too thin)
- 1 cup gram flour besan
- 1 cup water room temperature
- 1 tsp red chili powder
- 1 tsp cumin seeds
- ½ tsp red pepper flakes crushed red pepper
- 2 pinch baking soda
- 1 tsp kosher salt or as needed
For Frying
- 6 cups olive oil or any neutral oil for frying
Instructions
- Cut the potatoes like in the picture or the video and soak it in water so the potato doesn't change it's color.
- Mix the gram flour, red chili power, red pepper flakes, cumin seeds, salt, baking soda in a medium size bowl and mix.
- Next add water slowly(see video).
- Now mix it (see video).
- Once the batter is ready . Its consistency should be like a pancake batter.
- Let it rest for at least 30 minutes.
- After 30 minutes, add oil in a wok, let it heat up on medium heat.
- Then dipped the slices of potato in the batter.
- Add the dipped potato to the wok and deep fry them on both side.
- Make sure when they come out you have a paper towel lined plate to soak up the excess oil.
- When the fritters are golden take them out and place them in a paper towel lined plate.
- Enjoy with some green chutney.
Ambreen says
In the directions you say to add cumin, but it’s not one of the ingredients listed with measurements. How much should you add?
Sarah Mirza says
thank you so much for pointing it out. I edited the ingredients and corrected.
1 tsp of cumin seeds.
Ambreen says
Thank you so much for the quick response. I kind of eyeballed it yesterday and these turned out delicious. My kids devoured them and wanted more.
I'll be making more today! 🙂
Sarah Mirza says
my pleasure, Thank you so much. <3