The Crispy Pakistani Aloo Pakora (Potato Fritters), stands as a cherished icon of street food within Pakistan. These delectable slices of potato are artfully enrobed in a flavorful mixture of gram flour, an array of spices, and a touch of seasoning, after which they undergo a thorough deep-frying process.
WHAT IS ALOO PAKORA?
The delectable Crispy Pakistani Aloo Pakora (Potato Fritters), entails thinly sliced potatoes expertly combined with gram flour, an array of spices, and judicious seasoning. These tantalizing morsels are meticulously deep-fried in a wok to achieve a perfect golden crispiness. Originating in both Pakistan and North India, the Aloo Pakora has garnered immense popularity and acclaim.
This Pakistani Aloo Pakora recipe is a tantalizing symphony of flavors, pleasing the palate with every bite. Typically, it is accompanied by vibrant accompaniments such as Green Chutney, Pudina (mint)Chutney, or even the ubiquitous tomato ketchup. Elevating this culinary delight to new heights involves a sprinkle of chaat masala, which enhances its taste.
During the holy month of Ramadan, this Pakistani appetizer enjoys a cherished place on the Iftar table, setting the stage for a sumptuous meal. It is also a staple at countless Pakistani and Indian weddings, and when one yearns for a quintessential Pakistani high tea snack, also on a rainy day Aloo Pakora unfailingly comes to mind.
WHY MAKE THIS RECIPE?
- This makes a perfect appetizer recipe.
- It's quick and easy to make.
- It's made with gluten-free flour thus making this recipe gluten-free.
- You are craving a good Aloo Pakora with a hot cup of chai. (Just my prediction hehe)
TEXTURE OF ALOO PAKORA
For those who haven't had the pleasure of savoring pakoras, let me delineate the essential characteristics of an authentic Pakistani aloo pakora. Let's commence with the element of texture. The pinnacle of a perfect, crispy aloo pakora lies in achieving a delicate equilibrium—it should possess a slight puffiness while maintaining an undeniable crispiness.
We firmly oppose the notion of yielding soft, excessively inflated variations that arise from an undue reliance on baking soda. Such subpar specimens find no favor with us. However, it's crucial to underscore that a genuine pakora should never be flat; it's a pakora, not a mere besan chip. A conspicuous distinction between the two is imperative.
- Baking soda- It's job is to keep the gram flour batter soft.
- Gram flour- This is the base of the recipe.
- Cumin seeds- Incorporate cumin seeds to elevate the flavor profile and promote digestive wellness.
- Potatoes- Use any golden potatoes.
- Water- Mix in the water slowly as you mix in the batter.
HOW TO MAKE ALOO PAKORA?
Make the batter.
Dip the potatoes on both sides with batter.
Fry the Pakoras.
HOW TO STORE IT?
It's advisable to consume the freshly fried item immediately, but if needed, you can preserve it in the refrigerator for 2-3 days and subsequently reheat it using a toaster oven or an air fryer. Avoid reheating it in the microwave.
- Allow the batter to rest, giving the baking soda a chance to activate.
- Slice the potatoes into thin pieces.
- Ensure that the batter reaches a thickness akin to pancake batter, allowing it to adhere to the potatoes as you dip them.
Let's Make Aloo Pakora!!!
Crispy Pakistani Aloo Pakora (Potato Fritters)
- 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
- ½ tsp red pepper flakes crushed red pepper
- 2 pinch baking soda
- 1 tsp salt or as needed
- 6 cups olive oil or any neutral oil for frying
- 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.