How to make Aaloo pakoda

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Perfect! 😊 You mean the crispy snack Aloo Pakoda (Potato Bajji / Batata Bhajji) – thin potato slices dipped in spiced gram flour batter and deep-fried. Here’s the recipe:


🥔 Aloo Pakoda Recipe


Ingredients:


Potatoes – 3 medium (thinly sliced in rounds)


Besan (gram flour) – 1 cup


Rice flour – 2 tbsp (for extra crispiness)


Red chili powder – 1 tsp


Turmeric powder – ¼ tsp


Ajwain (carom seeds) – ½ tsp


Hing (asafoetida) – a pinch


Salt – to taste


Water – as needed (to make batter)


Oil – for deep frying




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Method:


1. Prep Potatoes


Wash and peel potatoes.


Slice into thin round discs (not too thick).


Soak in water to prevent darkening. Pat dry before frying.




2. Make Batter


In a bowl, mix besan, rice flour, red chili powder, turmeric, ajwain, hing, and salt.


Add little water gradually to make a smooth, thick batter (coating consistency).




3. Heat Oil


Heat oil in a kadai/pan on medium flame.



4. Fry Pakodas


Dip each potato slice in the batter, coat well, and gently drop into hot oil.


Fry on medium flame until golden and crisp.


Drain on tissue paper.


5. Serve


Enjoy hot aloo pakodas with green chutney, tamarind chutney, or tomato ketchup.


Tastes best with a cup of hot chai! ☕


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