Let’s talk about pakoras! You can make pakoras out of many things, but the popular choices include onions, paneer, cauliflower, and chilies. You can even make pakoras out of meat and fish! I’ll be doing different variations, but for this specific recipe, I’ll be using potato!



Aloo Pakora is a deep-fried fritter that is very popular in the streets of India. It is moist and soft on the inside and crispy on the outside. To heighten the flavor of the pakora, you can also dip it in chutney or ketchup. It can be a very filling snack along with a nice hot cup of chai!


Honestly. Who doesn’t love potatoes? I know I love them! My husband always jokes with me that I’m a potato monster, and he might be right!



I’m super excited to share this aloo pakora recipe with you! Don’t skip this one, because it’s delicious! You’ll definitely enjoy it if you love potatoes as much as I do! Let me know in the comments what you think or if you try this one out!


Ciao for now!


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Aloo Pakora

Aloo Pakora
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Indian
Keyword: Vegetarian, Potato, Street Food, Pakora, Fritter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 959kcal


  • 2 medium Potatoes
  • 1 cup Besan
  • 1 tbsp Corn Flour
  • 1/2 tsp Salt
  • 1/2 tsp Ginger
  • 1/2 tsp Garlic
  • 1 tsp Ajwain (Caraway Seed)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Turmeric
  • 1 1/2 cup Canola Oil


  • 1/2 tsp Garam Masala
  • 1/2 tsp Chaat Masala


  • Wash, peel, and cut potatoes into medium-thin medallions.
  • Add them to a bowl with water until they are ready to be cooked.
  • In a separate bowl add besan, corn flour, caraway seeds, salt, red chili powder, ginger, garlic, and turmeric, and mix well.
  • Slowly start adding water to the batter while mixing. You want your batter to have a consistency that is not too thick or too thin.
    If your batter is too thin, you can add a little more besan to thicken it up. If it is too thick, slowly add water until desired consistency is reached.
  • Heat oil in a deep pan.
    In order to test that your oil is hot enough, drop some batter into the oil. If the oil sizzles and the batter quickly rises to the top, it's ready!
  • Drain the water from your potatoes.
  • Once you verified that your oil is hot enough, you can start dipping your potatoes in the batter.
  • Carefully add each potato slice into the oil.
    Do not overcrowd the pan since they could end up sticking to each other.
  • Fry each potato slice until golden. This usually takes 4 - 5 minutes. Be sure to cook on both sides. Use a slotted spoon to flip.
  • After cooking on both sides, carefully take the potato out and drain on paper towels.
  • Once it has rested, serve hot with your favorite chutneys or sprinkle with spices.


Please note that *The % Daily Value (DV) tells you how much nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Calories: 959kcal | Carbohydrates: 39g | Protein: 9g | Fat: 87g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 54g | Trans Fat: 0.3g | Sodium: 321mg | Potassium: 717mg | Fiber: 7g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 2mg