aaloo pakoda with chai

Aaloo- Something, which one can have for breakfast, lunch and dinner has been the yummiest foodūüėč since our childhood days. When nothing is left as an option, potatoes always work as saviours. Whether to make a simple¬†Jeera Aaloo vegetable for the supper or French Fries for the breakfast, they are always the first choice by the Indian moms’ in their kitchen. Besides, everyone loves potatoes more than any other vegetable.

Out of the diversified recipes of this starchy stuff, we have taken here the crispy aaloo¬† pakora recipe . The spicy flavours of this snack will roll off your tongue when served with a green chutney and a hot cup of tea‚ėēÔłŹ. They are so easy to make that you can think of them when the guest arrives all of a sudden at your place. The instant recipe is here.

The Instant Crispy Aaloo Fritters Recipe

 

aalo pakora ingredients

Ingredients Required for Crispy Aaloo Pakoras

1. 2 cups fresh potatoes, washed, peeled, and finely chopped

2. 1/2 cup gram flour (Besan)

3. 2 tablespoon rich flour

4. 2 tablespoon corn starch

5. 1 tablespoon fennel seeds (saunf), crushed

6. 1/4 teaspoon turmeric powder (Haldi)

7. 1 tablespoon crushed coriander seeds (Dhania)

8. 1/8 teaspoon asafetida (Hing)

9. 1/4 teaspoon mango powder (Amchoor powder)

10. 1 tablespoon finely chopped ginger (Adrak)

11. 1/2 teaspoon red chilli flakes

12. 2 tablespoon chopped cilantro (Hara Dhania)

13. Salt as per your requirement

14. 2-3 tablespoon oil

Procedure for making Crispy Aaloo Pakoras

1. Rinse the potatoes properly, peel them, and cut them into fine pieces.

2. Take a big bowl and mix all the aforementioned ingredients except salt and the potatoes.

3. After blending the stuff properly, add the potatoes and the spice mix to the mixture. Pour water into the bowl in a balanced way. Make sure that the potatoes get mixed up uniformly into the solution and water is added in an appropriate quantity.

4. At the end, add salt as per your taste.

5. On a low-medium flame, Heat a frying pan with at least 1-inch oil in it.

6. When the oil gets properly heated, take a lump of the batter and calmly put into the oil to test whether the oil is ready or not.

7. Oil your fingers a little bit and start dropping the lumps of batter into the pan. Fry them until they change their color and become light brownish. Stir them properly. Make sure there is enough space between the potatoes so that they do not clutter.

8. When you feel that they are properly cooked, take them out on a tissue paper to soak extra oil.

9. Your crispy-crunchy aaloo pakoras are ready to serve with a green chutney and adrak wali chai‚ėēÔłŹ.