Prepare time: 10 mins
Cook: 10 mins
Serves: 3 – 4 Persons


  • 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

  1. Firstly, peel the skin of potato and slice thinly.
  2. Rinse in cold water to remove off starch from potatoes.
  3. Now pat dry to remove of excess water. keep aside.
  4. Further, prepare besan batter by taking ¾ cup besan and 2 tbsp rice flour in a mixing bowl.
  5. 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.
  6. Combine all the ingredients well.
  7. Add in ½ cup water and whisk smooth.
  8. Make a smooth batter without forming any lumps.
  9. Also, add a pinch of baking soda and mix gently. do not over mix as baking soda will lose its property.
  10. Make sure the batter is flowing consistency.
  11. Dip the sliced potato into prepared besan batter and coat it completely.
  12. Furthermore, deep fry in hot oil.
  13. Also stir occasionally and fry on both sides.
  14. Further, fry the potatoes till they turn golden brown
  15. Finally, aloo pakora recipe or potato bajji is ready to serve.

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