Alu Ke Pakode | Potato Fritters | Alu Bhajiya | Aloo Ke Pakode | Aloo Bhajiya | How to make Potato Fritters | Aloo Pakora Punjabi Style | Aloo Bhajiya Ajwain | Aloo Pakora Recipe | Aloo Pakora in English | Mashed Potato Fritters | Baked Potato Fritters | Potato Pakora Recipe: Here's a classic recipe for potato pakoras. This recipe involves coating thinly sliced potatoes in a batter of gram flour and spices and then deep-frying them until crispy. Serve them hot with green chutney or ketchup!
Ingredients:
3 medium-sized potatoes, peeled and thinly sliced
1 cup gram flour (besan)
1/4 cup rice flour (optional, for extra crispiness)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon carom seeds (ajwain) or cumin seeds
1/2 teaspoon garam masala (optional)
Salt to taste
Water, as needed
Oil for deep frying
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| Crispy & Deep-Fried Potato Fritters |
Instructions:
In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric, carom seeds/cumin seeds, garam masala, and salt.
Add water gradually to make a smooth, thick batter (not too thin).
Heat oil in a deep-frying pan over medium heat.
Dip each potato slice into the batter, ensuring it is well coated.
Carefully drop the coated potato slices into the hot oil. Fry a few at a time, do not overcrowd the pan.
Fry until golden brown and crispy, turning occasionally to ensure even cooking (approximately 3-4 minutes per batch).
Remove with a slotted spoon and place on paper towels to drain excess oil.
Serve hot with green chutney or ketchup.
Enjoy your crispy potato pakoras!
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