Crispy Aloo Pakora
23Min
4Servings
245Cal
MediumLevel
Kid friendlySpicy 3/5
Ingredients
Main Ingredients
potatoes (grated)
500 g
cornflour
80 g
green chili
2 pcs
ginger
10 g
fresh coriander
15 g
cumin seeds
5 g
turmeric powder
2 g
red chili powder
3 g
salt
5 g
water
60 ml
sunflower oil
300 ml
Instructions
1
Prepare the ingredients
Grate the potatoes and finely chop chili, ginger and coriander.
5 min
2
Make the batter
Combine grated potatoes, cornflour, spices, herbs and water in a bowl to form a thick batter.
5 min
3
Heat the oil
Pour sunflower oil into a wok or deep pan and heat over medium-high heat until shimmering.
3 min180°Ctimer 3 min
4
Fry the pakoras
Drop spoonfuls of batter into hot oil and fry in batches until golden and crispy.
8 min180°Ctimer 4 min
Do not overcrowd the pan to keep oil temperature stable.
5
Drain excess oil
Transfer fried pakoras to a plate lined with paper towels to absorb excess oil.
2 min
Original recipe
Storage
Fridge: 1 days
Reheat: Oven 180°C for 5 minutes or air fryer 3 minutes
Best eaten fresh. Reheat in oven or air fryer to restore crispiness.
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