Crispy Pakistani Aloo Pakora (Potato Fritters) are a beloved street food staple in Pakistan. Slices of potato are coated in a spiced gram flour batter, seasoned to perfection, then deep-fried until golden and crispy.
WHAT IS ALOO PAKORA?
The Crispy Pakistani Aloo Pakora (Potato Fritters), features thinly sliced potatoes coated in a seasoned gram flour batter with a mix of spices, then deep-fried in a wok to golden perfection. Originally from Pakistan and North India, Aloo Pakora has become a widely loved and popular snack.
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.
During Ramadan, this Pakistani recipe holds a special place on the Iftar table, marking the start of a delicious meal. It’s also a popular dish at many Pakistani and Indian weddings, and whenever you crave a classic Pakistani snack for high tea—especially on a rainy day—Aloo Pakora is always the go-to choice.
This easy recipe is best savored with a traditional cup of chai. Be sure to check out: My Chicken Pakora recipe and My Pakora recipe.
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 yet enjoyed pakoras, let me describe what makes an authentic Pakistani aloo pakora stand out. First, let's talk about texture. The perfect aloo pakora strikes a delicate balance—it should be slightly puffed yet undeniably crispy.
We strongly reject the idea of making soft, overly inflated pakoras by relying too heavily on baking soda. These inferior versions are not to our liking. However, it's important to note that a true pakora should never be flat—it’s a pakora, not just a besan chip. There should be a clear distinction between the two.
INGREDIENTS
- 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 best to enjoy the pakoras right after frying, but if necessary, you can store them in the refrigerator for 2-3 days. When ready to eat, reheat them in a toaster oven or air fryer. Avoid using the microwave for reheating.
PRO TIPS
- 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.
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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