Aloo pakoras - are very popular in North India. These pakoras are very crispy, yummy and simple tea time snack recipe. They are also known as aloo bajji, aloo pakoda, potato fritters and batata bajji. To make aloo pakora, sliced raw potatoes are dipped in besan batter and deep fried in hot oil.
These are made in many homes during the rainy season and enjoy with Indian assam Kadambri Chai and coriander chutney. My daughter Lisa, loves these pakoras. I prefer to give her pakoras instead of Bread and any other packed junk food.
2 medium size Aloo (Potato)
1 cup gram flour (besan)
1 tsp red chili powder
2 tsp chopped coriander leaves
1 chopped green chilli
Salt to taste
Oil to deep fry
1/4 tsp Eno fruit salt
1. Wash aloo and cut them into thin slices. If there is time to serve keep them in water.
2. Make a lump free batter using besan, coriander leaves, salt, red chilli powder, green chilli and water. The batter must be of a medium consistency, neither too thin nor too thick. Add eno and mix it well.
3. Heat oil until hot enough for frying in a Kadai. You can drop a small portion of batter in oil and check if the oil is hot enough.
4. Dip each slice of potato in batter and deep fry them until golden and crisp. Fry 5 to 6 potato slices each time or according to your kadai size.
5. Drain aloo pakora on a kitchen tissue and serve hot with coriander chutney and cup of Assam tea.
* If unable to coat the potatoes in batter, sprinkle little water and slightly thin down the batter.
* After adding eno fruit salt in batter, stir well for a minute and immediately make pakoras with it. Eno makes pakoras soft and light.
* These aloo pakoras taste best when eaten warm or hot otherwise they become soggy.
* You can made these pakoras with less chilli powder for kids. They will love it.
* You can make pakora platter by making different kinds of pakora.
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