Potato Pakora Recipe
Crispy, golden Potato Pakora recipe made with thinly sliced potatoes and a spiced chickpea batter. This easy potato pakora snack is perfect for tea time! A classic Aloo Pakora recipe everyone loves.
Servings: 6 patties
Calories: 92kcal
Equipment
- whisk
Ingredients
- 1 ½ pound potatoes yellow
- 1 ½ teaspoon ground turmeric
- 2 green onions thin cut
- 1 ½ teaspoon salt
- 1 teaspoon gound ginger
- 1 ½ tablespoon butter
- ¾ cup chickpea flour
- 4 tablespoons milk
- ¼ - ½ cup water
Instructions
- Put the potatoes in a large stockpot and cover with water. Bring to a boil, add one teaspoon salt and turmeric, and cook for 12 to 15 minutes, until soft.
- Drain potatoes. Let cool enough to handle. Once cooled, add potatoes, green onions, butter, and ginger to the food processor. Chop till mix well.
- Once mixed, remove the mixture from the processor and place it on the cutting board. (This mixture is very sticky.) Use a rubber spatula to divide the mixture into six patties.
- While potatoes are boiling, in a bowl, add chickpea flour, ½ teaspoon salt, and four tablespoons milk. Whisk in ¼ cup water, or more, until the batter is smooth like pancake batter.
- Once patties are formed, place patties into the batter one at a time, and coat evenly. Once coated, place it in a hot skillet with oil. Cook until golden brown on each side.
- Once golden, transfer to a lined plate to drain excess oil.
Video
Notes
- Slice potatoes evenly for consistent cooking
- Don’t overcrowd the pan—crowding leads to soggy pakoras
- Batter too thin? Add a little more besan
- Batter too thick? Splash in a bit of water
- For extra crunch, add a pinch of rice flour to the batter
Nutrition
Calories: 92kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 619mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg