Ingredients for Aloo Potato Pakora
- 2 medium potatoes, peeled and grated
- Corn Oil
- Besan
- Water as needed to make a batter
- Red Chili Powder
- Cumin Powder
- Garlic
- Ginger
- Salt to taste
- Coriander
How to Make Aloo Potato Pakora
- Peel and grate the potatoes. Squeeze out any excess water.
- In a large bowl, combine the grated potatoes, chopped onion, green chilies, gram flour, chili powder, turmeric powder, coriander powder, and salt.
- Add water gradually to make a thick batter.
- Heat oil in a deep frying pan or wok over medium-high heat.
- Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
- Fry the pakoras until they are golden brown and crispy on all sides, turning occasionally.
- Remove the pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil.
- Serve hot with your favorite chutney or sauce.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
14g
Fat
48g
Carbs
17g
