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Aloo (Potato) Pakora

I got this recipe from my friend Rupali. It's good for a fast and easy side dish to an indian meal. Also, if it is made with less chilli powder, it is excellent as a snack for kids. They'll eat them right up.

4.5 · 3 reviewsRecipe card by alice DaveEditorial by recipesvibrant · Updated October 13, 2026
GrainsAsianIndianVeganToddler FriendlyKid Friendly
Aloo (Potato) Pakora

Total time

10 min

Servings

1

Calories

898

Category

Lunch/Snacks

Craving a crispy, golden snack that hits the spot in under 15 minutes? These authentic Aloo (Potato) Pakoras are the ultimate vegan comfort food. Perfectly spiced, thinly sliced potatoes are coated in a savory gram flour batter and fried to perfection. Whether you need a quick lunch or an kid-friendly afternoon snack, these Indian-style potato fritters are inexpensive, easy to make, and guaranteed to be a crowd-pleaser.

Ingredients

Makes 1 serving

  • 4 potatoes
  • 2 besan
  • 1 water
  • 1/2 red chili powder
  • 1 cumin powder
  • 2 garlic
  • 4 ginger
  • 3 salt

Method

  1. Add water to the Besan.

  2. Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.

  3. Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.

  4. The potatoes should be sliced very thinly.

  5. No thicker than 1/4 of an inch.

  6. At this point test one slice of potato in the batter.

  7. There should just be a thin coat of batter.

  8. Heat the oil in a pan.

  9. Use a larger frying pan so that you have more surface area.

  10. The oil doesn't need to be too deep since the potato slices are very thin.

  11. Dip the potato slices in the batter and fry them till they are golden brown.

  12. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.

Cook's notes

  • Slice the potatoes as thinly as possible (using a mandoline works best) for a delicate crunch.
  • Ensure your oil is hot enough before dropping in the batter; test it by dropping a tiny bit of batter in—it should sizzle and rise to the surface immediately.
  • Don't overmix the batter; it should be thick enough to coat the potatoes without being runny.

Easy swaps

  • Replace chickpea flour (besan) with rice flour for an extra crispy texture.
  • Add finely chopped spinach or onions to the batter to pack in extra veggies.
  • Use sweet potatoes instead of regular potatoes for a slightly sweet and colorful twist.

Frequently asked

Are Aloo Pakoras gluten-free?

Yes, traditional Aloo Pakora is made using chickpea flour (besan), which is naturally gluten-free.

Why are my pakoras soggy?

This usually happens if the oil temperature is too low or if you have added too much water to the batter. Keep the batter thick and ensure the oil is shimmering hot.

Can I bake these instead of frying?

While frying is the traditional method, you can bake them at 400°F (200°C) on a greased tray for 20-25 minutes, flipping halfway, though the texture will be closer to a roasted potato than a crispy fritter.

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