Aloo Pakora or Potato Bhajia as we know it here in South Africa is an Indian snack. It brings back fond memories of when I was a little girl and my late uncle, who worked in the city, always brought us this treat when he visited. He was really giving and always spoilt us. The good old days!
It was the best treat ever. It was placed in brown paper bags and by the time it got to us it wasn’t as crisp anymore but it was so delicious. It didn’t have loads of spice and it had a light batter, yet it was perfect.
What is Aloo Pakora
Aloo Pakora or Potato Bhajia is made with potatoes and a spicy batter. The potatoes are coated in the batter and deep-fried. The batter is made from gram flour or pea flour. I have used both and they work equally well.
You need gram or pea flour, a few spices, cake wheat flour, cornflour, baking powder, water and oil for frying. I know most recipes have minimal spice. However, I have used a little more spice in my batter because I like a bit more flavor.
To Deep-Fry or Not?
Unfortunately there is no other way to cook these Aloo Pakoras, it has to be deep-fried. Therefore it is not something you eat often. Everything in moderation. I haven’t tried baking them but if I ever do and it’s a success I will be sure to let you know.
How to serve the Aloo Pakoras
You can have them as a snack or you can serve them on the side. We love sometimes serving them on the side, especially on meat-free days with veggie dishes, like our favorite Bean Curry. It is also great served with a Mint Chutney or some chilli or tomato sauce.
If you do try this recipe please drop me a comment and a star rating, it is always appreciated.
More snacks to try:
- 5 medium potatoes cut into thin rounds
- 1 cup gram or pea flour
- 1/4 cup cake wheat flour
- 2 tsp baking powder
- 2 tbsp cornflour
- 2 tsp salt
- 1 tsp turmeric
- 2 tsp coarsley ground cumin
- 2 tsp coarsley ground coriander
- 2 tsp chilli flakes
- 3/4 cup water
- vegetable oil for deep frying
- Peel and slice the potatoes into thin rounds. Rinse and pat dry
- Mix all the other ingredients together. Pour a little water at a time to form a thick batter, you may not require all the water. Allow the batter to rest for 10 minutes
- Heat oil on medium heat
- Dip the potato slices into the batter, ensure they are coated well
- Drop the battered potatoes into the oil and allow them to fry until golden brown and crisp
- Drain on paper towels. Serve hot
- You can adjust the spices according to your preference
- Resting the batter allows the liquid to be fully absorbed. I find that sometimes the batter looks a little too runny, however once rested it does become thicker
- You oil needs to be hot before dropping the potatoes in or it will stick to the pan and will absorb oil
- Do not add all of the water at once, add a little at a time so you can control the consistency
- You can also cook your potatoes a little if you wish to speed up the cooking process