Crispy Potato Fritters | Indian Aloo Pakora
Crispy Potato Fritters, or Indian Aloo Pakora, are crunchy and addictive fried snacks ready in less than 20 minutes. These are made with potatoes, a combination of flour, and spices. Potato fritters have a crispy, crunchy exterior and soft interior with a hint of spices.These potato fritters are vegan, dairy-free, and gluten-free. Serve it as an evening snack or appetizer for your Diwali or Holiday parties.
Servings: 18 fritters
Calories: 28kcal
Equipment
- Pan for frying
Ingredients
- ⅓ Rice flour
- ⅓ cup Chickpea flour or Besan If unavailable, use all-purpose flour
- 2 Large potatoes
- 1 Green chile chopped
- 2 Garlic cloves minced optional
- ¼ teaspoon Turmeric powder optional
- ½ teaspoon Red chile powder
- Salt to taste
- Oil for frying
Instructions
Chop the potatoes
- Peel the skin of the potatoes and cut them into small cubes.2 Large potatoes
- Wash them in cold water and drain.
Prepare the potato fritter batter
- In a bowl, add rice flour, besan, chopped green chilie, garlic cloves, turmeric powder, chile powder, salt to taste, and potato cubes and mix.⅓ Rice flour, ⅓ cup Chickpea flour or Besan, 1 Green chile, 2 Garlic cloves minced, ¼ teaspoon Turmeric powder, ½ teaspoon Red chile powder, Salt
- Now add water little by little until the flour coats the potatoes. Check and adjust the seasonings. You can check similar video on cashew pakoda here.
How to fry crispy potato bites?
- On a medium to medium-high flame, heat oil in a pan for frying. To check if the oil is ready, add a small piece of potato and check if it sizzles and comes up.Oil for frying
- Take small portions of the potato mixture in hand and drop it in oil. Depending on the size of your pan, fry 4 to 6 fritter portions at a time.
- Deep fry them till they become crispy and golden brown. Flip them occasionally so that they are cooked evenly.
- Remove them using a slotted spoon. Transfer it to a paper towel to absorb any excess oil. Repeat the process for the remaining potato mixture.
- To enjoy a crispy texture, serve them immediately with tomato ketchup, mint chutney, and a cup of coffee or Indian milk tea.
Notes
- Do not overcrowd the pan with fritters. This will not make your fritters crispy.
- The fritters will not become crispy if the batter is too watery. So add water in increments to the batter and make a thick paste.
- Add more seasonings like dried basil leaves, garlic powder, pepper flakes, pepper powder, and coriander to the batter if desired.
- Deseed the green chilies if you cannot tolerate the heat.
- Instead of garlic, you can even use ginger garlic paste.
- The oil should be at the right temperature. It should not be too hot; this will make your fries turn dark brown and remain uncooked inside. If the oil is cold, then your fritters will become soggy. So, the best practice is to switch your flame between medium and medium-high.
- See that the frying pan is filled halfway through with oil. I used a 9-inch deep pan.
Nutrition
Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 12mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.3mg