Aloo pakora are perfect if you're craving something fried and spicy!They're crispy on the outside, soft on the inside, and oh-so-delicious. Just imagine thinly sliced potatoes dipped in a seasoned gram flour batter, then deep-fried to golden perfection. Perfect snack, right?
Kids will be kids, and managing their cravings can feel like a full-time job! I know many moms share this challenge. My youngest son has an insatiable appetite for French fries and potato chips. It's his go-to snack, which always leaves me a bit anxious. Therefore, determined to curb his cravings, I decided to try a Punjabi aloo pakora recipe, thanks to a tip from my Punjabi friend. To my surprise, it worked wonders! My son absolutely loved it, and I couldn't be happier with this quick, easy, and irresistibly addictive recipe.
When I serve aloo pakora to my kids, I kept it simple with just some tomato ketchup. For the adults, however, I whipped up a quick and easy onion accompaniment. First, thinly slice some red onions, then toss in a few chopped coriander leaves. Next, add a sprinkle of salt and a dash of Kashmiri chili powder. After mixing it all together, voilà, you have a delightful and simple side for these delicious aloo pakoras in no time. Yet, if onions aren't your thing, don't worry! Instead, you can enjoy the pakoras with some mint coriander chutney, which pairs perfectly with this tasty snack.
This week has been all about fun, and my family has been snacking non-stop! I finally made Corn Fritters after craving them since a friend's party, and guess what? They were a hit at home! Plus, I tried making Mughlai Paratha, and it's so delicious that it’s now a family favorite. And finally, i also made Aloo Pakora. Well, it's fine to enjoy these treats in moderation, but with all this snacking, I definitely need to hit the gym and balance out the indulgence with some exercise.
Investing in top-notch kitchen equipment is a game-changer; it transforms your culinary adventures into effortless delights. For example, a mandolin can swiftly slice through potatoes, saving you precious time while delivering uniform slices for perfect aloo pakora every single time. However, if you don’t have a mandolin, don’t worry. Your best tools are right at your fingertips. With a trusty knife in hand, you can embrace the challenge and slice as thinly as you can. Remember, you've got this, and the results will be worth every effort!
Follow this aloo pakora recipe to whip up some mouthwatering, golden-brown aloo pakoras that are bound to impress! I can't wait to hear about your delicious creations, so be sure to share them with us in the comments.
This recipe guides you through making delicious potato pakodas, a popular Indian snack. The process involves preparing a spiced gram flour batter, coating thinly sliced potatoes, and frying them to perfection. The result is a crispy and flavorful treat, perfect for serving hot with a tangy chutney or ketchup as a delightful appetizer or snack.
Combine dry ingredients: In a bowl, mix together 1 cup of gram flour, 2 tbsp of rice flour, and 1 tsp of salt. Add 2 tbsp of water and mix well.
Add spices: Incorporate 1 tsp of chili powder, 3/4 tsp of coriander powder, 1/4 tsp of cumin powder, 1/4 tsp of turmeric powder, 1/2 tsp of carom seeds, and 1/2 tsp of sugar into the mixture. Stir well using a whisk.
Create a smooth batter: Gradually add 150 ml of water while continuing to whisk until the batter is smooth and free of lumps.
Slice potatoes: Thinly slice 2 medium-sized potatoes. Make sure the slices are uniform for even cooking.
Coat the potatoes: Dip the potato slices into the batter, ensuring they are well-coated.
Heat the oil: Pour oil into a kadai (deep frying pan) and heat it over medium flame. To check if the oil is hot enough, drop a small amount of batter into the oil—if it sizzles and rises to the top, the oil is ready.
Fry the pakoras: Carefully drop the coated potato slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry each slice for about 1 minute on each side or until they turn golden
Drain and serve: Use a slotted spoon to remove the pakoras from the oil and drain any excess oil on paper towels. Serve them hot, ideally with chutney or ketchup.
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