Aloo pakoda are spicy, crispy potato and gram flour fritters. A perfect evening snack with a cup of tea.
After almost 4 months I am participating in blogging marathon. Like always, even this month I am doing only 2 weeks. For this week the theme is evening snacks. When one mentions evening snacks, first thing that comes to my mind is deep fried food and pakodas. Although I do not make deep fried food that often, I decided to do at least one deep fried snack for this theme. Today’s recipe is aloo pakoda.
I usually make onion pakoda and couple of weeks ago when making aloo bhujia, I thought why note grated potato pakoda? So here are the pakodas. I prepared it just like I would prepare onion pakoda but used potato instead.
What are Potato Fritters?
Potato fritters or aloo (alu) pakoda are grated potatoes coated with gram flour, seasoned to taste deep fried. Addition of sooji or rice flour gives a nice crunch and crispiness to the fritters. It is a scrumptious snack and, great for evening, after school snacking and also as a starter for gatherings.
Alu Pakoda Recipe
- 1 big Red Potato grated (1 ⅓ cup grated Potato)
- ½ cup Gram Flour or Besan
- 2 tablespoon Sooji (rice flour is a good substitute)
- ⅛ teaspoon Baking Soda
- ¾ teaspoon Chili Powder (adjust to taste)
- ¾ tsp Salt adjust to taste
- ¾ tsp Coriander Powder
- ½ tsp Cumin crushed
- 4 small Green Chilies
- ½ small Onion chopped about ½ cup when chopped
- 1 teaspoon crushed Garlic
- ⅓ chopped Cilantro
- 1 Spring Onion optional
- 1-2 tablespoon warm Oil
- Oil for deep frying
- Peel and coarsely grate potato.
- Rinse grated potato in water to remove starch. Squeeze out as much water as possible.
- Transfer potato grate to a strainer or a colander and keep aside until ready to use.
- Chop onions, green chilies, green onions or scallions and cilantro.
- Heat the oil in a pan for deep frying.
- In big bowl take gram flour, sooji if using, rice flour, salt, chili powder, cumin, coriander powder, baking soda and mix all the dry ingredients.
- Add garlic and chopped green chilies, cilantro, green onions, onions to the dry ingredients and mix
- Then add grated potato to the flour mixture and mix well to form a batter.
- Add 1-2 tbsp. of oil and mix well. Water is not required. The batter will be thick but not as thick as roti dough.
- Take fistful of batter and drop small portions of the batter into oil. It is more like sprinkling the batter in oil.
- Fry the pakodas for 3-4 minutes on medium flame, turning them around in between or until the pakodas are light golden brown and cooked inside.
- Remove from oil, drain on paper towels. Repeat the above step for the remaining batter.
- Serve hot with green chili chutney or as it is. I usually like it without any chutney.
- Sooji is added to make pokoda crisp. The first time I made these pakoda, I did not use sooji and add 2 tbsp. of rice flour and the pakoda were not crispy. This time I added fine sooji and some rice flour.
- Grated potatoes canbe substituted with sliced onions to make onion pakoda.
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