Crispy Aloo Pakora

Nutrition values are AI-estimated based on ingredients.

• 1 cup besan (gram flour)
• 1/4 cup cornstarch
• 1/4 cup rice flour
• 1-2 tablespoons dried coriander
• 1 tablespoon crushed fennel seeds
• Pinch asafoetida (Hing)
• 1 tablespoon grated ginger
• 1 teaspoon red chili flakes
• 1/2 teaspoon turmeric powder
• 1 teaspoon mango powder (Amchur)
• 2-3 tablespoons chopped fresh cilantro
• Cooking oil for deep frying
• 2-3 medium potatoes, finely diced and drained
• Water as needed
• Salt to taste

1. 1Combine besan, cornstarch, rice flour, dried coriander, crushed fennel seeds, asafoetida, grated ginger, red chili flakes, turmeric powder, and mango powder in a mixing bowl.
2. 2Add chopped fresh cilantro and a small amount of cooking oil to the dry mixture and mix thoroughly.
3. 3Add the finely diced and drained potatoes to the spiced flour mixture.
4. 4Mix the potatoes by hand, ensuring they are completely coated with the dry batter.
5. 5Add a small amount of water (approximately one tablespoon at a time) to the mixture and continue mixing by hand until the batter adheres well to the potato pieces.
6. 6Add salt to taste to the mixture just before frying.
7. 7Heat a generous quantity of cooking oil for deep frying in a black metal pan (wok) over medium-high heat.
8. 8Carefully drop small batches of the coated potato pieces into the hot oil.
9. 9Deep-fry the pakoras in batches for about 5 minutes, turning them and breaking any clumps, until they are golden brown and crunchy on all sides.
10. 10Remove the crispy pakoras from the oil using a slotted spoon and drain any excess oil.

These instructions are our analysis of the original video. Watch on YouTube →