Aloo Pakoda Recipe

Cooking Directions

• STEP 1.Peel and slice the potatoes into thin rounds.
• STEP 2.In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a thick batter.
• STEP 3.Dip the potato slices into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a deep pan or kadai for frying.
• STEP 5.Carefully drop the coated potato slices into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 7.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the oil is hot enough before frying the pakodas to ensure they turn out crispy.
• You can add a pinch of baking soda to the batter to make the pakodas more fluffy.
• For extra flavor, you can add chopped onions, green chilies, or coriander leaves to the batter.

Storage and Serving

• Aloo pakodas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350°F (180°C) for a few minutes until they are heated through.