Prepare time: 10 mins
Cook: 10 mins
Serves: 3 – 4 Persons
Ingredients
- 1 potato / aloo
- ¾ cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp chaat masala
- pinch of hing / asafoetida
- 1 tsp ginger garlic paste
- ½ tsp salt
- ½ cup water
- oil for deep frying
Directions For Making Aloo Pakora
- Firstly, peel the skin of potato and slice thinly.
- Rinse in cold water to remove off starch from potatoes.
- Now pat dry to remove of excess water. keep aside.
- Further, prepare besan batter by taking ¾ cup besan and 2 tbsp rice flour in a mixing bowl.
- Also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, a pinch of hing / asafoetida, 1 tsp ginger garlic paste and ½ tsp salt.
- Combine all the ingredients well.
- Add in ½ cup water and whisk smooth.
- Make a smooth batter without forming any lumps.
- Also, add a pinch of baking soda and mix gently. do not over mix as baking soda will lose its property.
- Make sure the batter is flowing consistency.
- Dip the sliced potato into prepared besan batter and coat it completely.
- Furthermore, deep fry in hot oil.
- Also stir occasionally and fry on both sides.
- Further, fry the potatoes till they turn golden brown
- Finally, aloo pakora recipe or potato bajji is ready to serve.
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