Crispy Aloo Pakoda

Crispy Aloo Pakoda Recipe

Aloo Pakoda, or potato fritters, is a popular Indian snack made with thin slices of potato dipped in a spiced chickpea flour batter and deep fried to crispy perfection. Here's a simple recipe to make crispy Aloo Pakoda at home, perfect for tea time or as an appetizer.

Ingredients:

1. 4 medium sized potatoes (thinly sliced)

2. 1 cup besan (chickpea flour)

3. 2 tablespoons rice flour (for extra crspinmess)

4. 1 teaspoon re chili powder

5. 1/2 teaspoon turmeric powder

6. 1/2 teaspoon cumin seeds (optional)

7. 1 teaspoon ajwain (carom seeds)

8. A pinch of asafoetida (hing)

9. 1/2 teaspoon garam masala

10. Salt to teste

11. Water (to make batter)

12. Oil (for deep frying)

13. Fresh coriamdwer (optional, for garnish)

Instructions:

Prepare the Potatoes: Wash and peel the potatoes. Slice them thinly into round discs or long slices, depending on your preference. Pat them dry using a kitchen towel to remove excess moisture.

Make the Batter: In a mixing bowl, add besan, rice flour, red chili powder, turmeric powder, cumin seeds (if using), ajwain, garam masala, asafoetida, and salt, Mix well.

Gradually add water to the dry mixture, stirring continuosly to avoid lumps. The batter should be smooth, thick enough to coat the potato slices, but not too runny.

Heat the Oil: Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small amount of batter into the oil. If it sizzles and rises to the top, the oil is not enough for frying.

Fry the Pakodas: Dip each potato slice into the batter, ensuring it is well coated. Carefully drop it into the hot oil.

Fry the pakodas in batches, ensuring they don't stick together. Fry until they are golden brown and crispy on both sides. Flip occasionally for ever cooking.

Once fried remove the pakoda using a slotted spoon and place them on a paper towel to drain excess oil.

Serve: Garnish with freshly chopped coriander, if desired. Serve hot with mint chutney, tamarind chutney, or ketchup, and enjoy with a hot cup of tea.

Tips for Perfect Crispy Aloo Pakoda

Rice Flour: Adding rice flour to the batter gives the pakodas extra crispiness. You can also use cornflour as a substitute.

Hot Oil: Ensure the oil is at the right temperature. If it's too hot, the pakodas will brown quickly but may remain uncooked inside. If it's too cool, they'll absorb more oil and become soggy.

Consistency of Batter: The batter should be thick enough to coat the potatoes evenly, but not too thick, as that will make the pakodas dense.

Enjoy your crispy, flavorful Aloo Pakoda!