The most popular Indian snack, especially during the rainy season is Pakoras. I love them too. You can make pakoras out of any vegetable you like. Today I prepared the most common one, Aloo Pakoras or Aloo Bhajji.
Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins
- Potato – 1 large (thinly sliced)
- Gram Flour (Besan) – 1 cup
- Ginger Paste – 1 tsp
- Carom Seeds – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Red Chilli Powder – 1/3 tsp
- Garam Masala Powder – 1/3 tsp
- Coriander Leaves – 2 tbsp
- Water – 1/2 – 3/4 cup
- Oil – for deep-frying the pakoras
- Salt to taste.
PS: 1 Cup = 250 ML
How to Aloo Pakoras:
- Take a bowl. Add all the ingredients – besan, carom seeds, cumin powder, red chilli powder, garam masala powder, coriander leaves, ginger paste and salt. Mix
- Start adding water, add 1/2 cup and mix well with a spoon or a whisk. No lumps should be formed. Add more water if required. Make a medium thick consistency batter
- Meanwhile heat oil in a kadai or a pan
- Take a slice of potato and dip it in the batter. Cover it properly with the batter and then drop it in the oil (make sure oil is hot). Similarly do it with the rest of the potato slices
- Fry from both the sides till golden
- Drain it on a kitchen paper towel
- Your Aloo Pakoras are ready
- Serve hot with green chutney or imli chutney or ketchup.