Aloo Pakora Video by Tarla Dalal

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Aloo Pakora Video. Monsoon is simply incomplete without Aloo Pakora! Potato slices, coated with a spicy batter and deep-fried, these pakoras give you everything your palate will ask for on a cool and rainy day – a dash of spice, lots of crunch and loads of fun. The best part is that it is quite easy to make, no rocket science really. Here’s how to make this scrumptious treat...

Recipe Description for Aloo Pakora, Potato Bhajji, Potato Pakoda

Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 3 servings
Show me for servings

Ingredients

For Aloo Pakora
1 1/2 cups potato slices
1 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tsp chilli powder
turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1 tbsp finely chopped coriander (dhania)
1 tbsp warm oil
a pinch of baking soda
salt to taste
oil for deep-frying
1 tsp chaat masala to sprinkle

Method

For aloo pakora

To make {span class="bold1"}aloo pakora{/span}, combine the besan, rice flour, chilli powder, turmeric powder, asafoetida, carom seeds, coriander, warm oil, baking soda, salt and approx. ¾ cup of water in a deep bowl and mix well using a whisk till smooth.
Heat the oil in a deep non-stick kadhai, dip a few potato slices in the prepared batter and drop it in hot oil. Deep-fry on a medium flame, till they turn golden brown in colour from all the sides. Drain the {span class="bold1"}aloo pakoras{/span} on an absorbent paper.
Place the deep-fried {span class="bold1"}aloo pakora{/span} on a serving plate. Sprinkle chaat masala evenly over it and serve immediately.

See step by step images of Aloo Pakora, Potato Bhajji, Potato Pakoda Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes