Last Updated on November 23, 2021 by Sultana Parvin
Potato has rich food value and thereby people around the world eat potatoes in different ways. In India and Bangladesh because of its easy availability, various snack items are prepared from potatoes. Aloo means potato and potato pakora recipe is such an item, which is mostly eaten as a snack with the afternoon tea. Its preparation is so simple that anybody who wishes to make aloo pakora can do it, with hardly any difficulty. This potato pakora is very common in a street food stall. There is a street food stall near to my house where I saw that the potato pakora is the most popular item in his shop. Here I will describe how to easily cook a common and healthy street food potato pakora at your home.
But I like to prepare food for my family by myself. I think when I make food for my family then there is a lot of passion behind it. That increases the overall quality of the food. If you want to give healthy and quality food to your family and friends you can make this recipe. This is good for kids also. Are you a busy mom? Don’t worry this is an appropriate recipe for a busy mom.
Potato Pakora
Ingredients
- 250 gm potato
- 1 teaspoon baking powder
- 1 teaspoon cornflour
- 2 tablespoons chickpea flour (besan)
- ½ teaspoon turmeric powder
- 1 tablespoon rice flour
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 cup oil
- 1 cup of warm water
Instructions
- Peel the potatoes and make thin slices with the vegetable cutter. Wash the potato slices. Add salt to the potato and keep it aside.
- Mix chickpea flour, cornflour, rice flour, and baking powder altogether gently. Mix chili powder, turmeric powder, and salt into the flour mixture. Add warm water to the flour mixture and make a thick batter with the fork. Then add 1 tbsp oil to the batter. Let the batter rest for 30 -40 minutes for a better result.
- Heat up oil in a deep non-stick pan on the burner over medium heat. Try to use a deep fryer for frying, this is very healthy and useful for frying. Dip all potato slices in the batter and put them gently in hot oil. Put 6-7 potato slices into the oil or as per the size of your frying pan. Fry the pakora until the color is golden and crispy. Fry all pakora in this way. Take out the potato pakora in a colander so that extra oil can remove. Transfer the pakora to a paper-lined tray.
| Preparation time | 40 minutes |
| Cooking time | 20 minutes |
| Total time | 1 hour |
| Servings | 6 |
Table of Contents
Ingredients for Aloo Pakora
- 250 gm potato
- 1 teaspoon baking powder
- 1 teaspoon cornflour
- 2 tablespoons chickpea flour (besan)
- ½ teaspoon turmeric powder
- 1 tablespoon rice flour
- 1 teaspoon salt
- ½ teaspoon chili powder
- 1 cup oil
- 1 cup of warm water
How to Cook Easy Potato Pakora Recipe
Step 1
Peel the potatoes and make thin slices with the vegetable cutter. Wash the potato slices. Add salt to the potato and keep it aside.
Step 2
Mix chickpea flour, cornflour, rice flour, and baking powder altogether gently. Mix chili powder, turmeric powder, and salt into the flour mixture. Add warm water to the flour mixture and make a thick batter with the fork. Then add 1 tbsp oil to the batter. Let the batter rest for 30 -40 minutes for a better result.
Step 3
Heat up oil in a deep non-stick pan on the burner over medium heat. Try to use a deep fryer for frying, this is very healthy and useful for frying. Dip all potato slices in the batter and put them gently in hot oil. Put 6-7 potato slices into the oil or as per the size of your frying pan. Fry the pakora until the color is golden and crispy. Fry all pakora in this way. Take out the potato pakora in a colander so that extra oil can remove. Transfer the pakora to a paper-lined tray.
Serve the pakora in a serving dish and potato (Aloo) pakora is ready; serve as a snack with tomato ketchup or mint chutney.
If you like my potato pakora recipe please share this recipe with your family and friends. I love to cook and like to share this recipe of potato pakora with my beloved friends. For more healthy recipes check here.
*Happy Cooking*
