Aloo Pakoras aka aloo bhajji are an Indian style crisp batter fried potato fritters best loved by almost everyone. Come rains and you lust for hot crisp pakoras with a cup of refreshing ginger tea in the evenings. In most of the Indian clans, pakoras are the first thing that boggles the senses when it comes to evening tea time chit-o-chat in monsoons or winters. If truth be told, pakoras are something which is utterly impossible for me to resist. Not only evenings but yes, I can hog on them with spicy chatpati green chutney with a cup of ginger tea at any moment of the day. Since monsoons are on roll, pakoras are regular affair at my home. These aloo pakoras are my hubby’s all time favourite and so is mine even though I am not potato fan, but yes when it comes to pakoras there is no reason for me to say NO to these yum crisp aloo pakora. Here are some yum pakodras which you might also would love to try Methi Corn Dal Vada , Mix Veg-Paneer Bread Pakodas , Aubergine Fritters , Kurkuri Bhindi . Let’s go through how I did these yum Aloo pakoras…
2 nos, large potatoes, thinly sliced
Oil for frying
200 grams, chickpea flour (besan)
1/2 teaspoon, red chili powder
1/2 teaspoon, green chili paste ( you may adjust it accordingly)
1/2 teaspoon, garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon, carom seeds ( ajwain)
3 tablespoon, fresh coriander leaves, finely chopped
1 teaspoon, coriander seeds, roasted and coarsely crushed
A pinch of hing ( asafoetida)
1/4 teaspoon, soda
Juice of 1 medium lemon
Salt as per taste
Water as required
Soak the sliced potatoes in lightly salted cold water and keep it aside for 15-20 minutes.
After 15 minutes, drain the salted water completely from the sliced potatoes. Pat dry them with clean kitchen towel.
For batter :-
Mix all the ingredients well in a large bowl, except water and lemon juice.
Gradually, add water to the mixture and combine well to for a lump free batter of medium thick cream consistency. Batter should coat the back of the spoon. Do not add too much water at a time.
Add lemon juice and mix well.
Heat oil in deep heavy bottom pan or Kadhai.
When the oil is hot enough, dip each potato slice in the batter to coat it well and gently drop it in the hot oil. Fry them from both the sides until light golden and crisp. Do not fry them on very high heat. Do not over load the pan while frying.
Once done, take them out and drain onto absorbent paper. Repeat the same for all the potato slices.
Serve them hot and crisp with green chutney or ketchup of your choice.